I stole this recipe for Scalloped Russet and Sweet Potatoes from a magazine supplement called Our Best Recipes: From Rachel Ray Everyday Magazine. This recipe for scalloped potatoes is a newer twist on the basic recipe. Russet potatoes are layered with sweet potatoes. Caramelized onions go on top of the potato layer, and then a cream sauce layer is spread on top. The layers of potatoes, onions and sauce repeat for three sets of layers. This dish cooks in the oven for almost 1 hour until the potatoes are tender and the sauce is bubbly. Using different potatoes besides the traditional russet, adds more flavor and color to the final dish.
“People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding lime juice to scalloped potatoes try to understand there must be a reason for this.” – Fran Lebowitz, The Fran Lebowitz Reader (see more quotes in the Quotes tab)
Preheat oven to 350 F. Aggressively rub the inside of 2 ½ to 3 qt gratin dish with garlic clove, coat with 1 tbsp butter. Peel all potatoes. With a mandoline slice 5 medium russet potatoes and 1 medium sweet potato to about ⅟16 inch thickness. (I substituted 2 of the russet potatoes for Yukon gold potatoes. You can keep the sliced potatoes in a bowl of water until ready to use to prevent browning.)
With a mandoline slice 1 large onion about ⅟16 inch thickness. In a skillet over low heat, cook onion in 2 tbsp olive oil until tender, sprinkling with salt and pepper. Remove from heat, stir in ½ tsp fresh thyme leaves. Set aside.
In a small saucepan heat 2 cups milk and ½ cup heavy cream just until simmering. In another saucepan melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour. Remove from heat and whisk in hot milk and cream a little at a time.
Keep adding milk and cream until all of it is incorporated. Return to heat; bring to a gently boil. Cook 3 to 5 minutes or until thickened. (At this point I add 1 ½ cups shredded cheese for a cheesy sauce.)
Layer one-third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper and two or three light gratings of nutmeg. Scatter about one-third of onions on potatoes.
Spoon one-third of cream mixture onto potatoes. Create two more layers with remaining potatoes, onion and cream mixture, finishing with cream mixture on top (cream may not totally cover top).
Bake, uncovered, 45 minutes. (I sprinkle some more shredded cheese on top after cooking for 45 minutes.)
Increase oven temperature to 425 F. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender. Remove from oven.
Let stand 10 minutes before serving.
Scalloped Russet and Sweet Potatoes
Ingredients
- 1 clove garlic
- 1 tbsp butter softened
- 1 large onion peeled
- 2 tbsp olive oil
- ½ tsp fresh thyme leaves
- 2 cups milk
- ½ cup heavy cream
- 2 tbsp butter
- 3 tbsp flour
- 5 medium russet potatoes
- 1 medium sweet potato
- Fresh whole nutmeg
Instructions
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Preheat oven to 350 F. Aggressively rub the inside of 2 ½ to 3 qt gratin dish with garlic clove, coat with 1 tbsp butter.
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With a mandoline slice onion about ⅟16 inch thickness. In a skillet over low heat, cook onion in olive oil until tender, sprinkling with salt and pepper. Remove from heat, stir in thyme leaves. Set aside.
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In a small saucepan heat milk and cream just until simmering. In another saucepan melt butter over medium heat. Whisk in flour. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gently boil. Cook 3 to 5 minutes or until thickened.
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Peel all potatoes. With a mandoline slice potatoes to about ⅟16 inch thickness. Layer one-third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper and two or three light gratings of nutmeg.
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Scatter about one-third of onions on potatoes. Spoon one-third of cream mixture onto potatoes. Create two more layers with remaining potatoes, onion and cream mixture, finishing with cream mixture on top (cream may not totally cover top).
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Bake, uncovered, 45 minutes. Increase oven temperature to 425 F. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender. Remove from oven. Let stand 10 minutes.
Recipe Notes
I use whatever potatoes on hand, this time I used red potatoes, Yukon and sweet potatoes. To make this cheesier add 1 ½ cups shredded cheese to the cream sauce. For a melted cheese top, add some additional cheese after the first cooking time, before increasing the oven temperature.