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Scalloped Russet and Sweet Potatoes

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.
Course Side Dish, Vegetable
Cuisine American
Keyword Potato
Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8 people

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.