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Whipped scalloped potatoes gratin
Sweet potatoes are a great contrast in sweetness and colour. We all love some sweet potato dishes at the holidays, and when they are scalloped, they are incredible as the topping on this dish.
YIELDS
4
TO
6
Ingredients
Whipped potatoes
- 2lb peeled Yukon gold potatoes (cut in half)
- 1/2 cup butter (melted)
- 1/2 cup cream
- 1 teaspoon garlic, grated
- 2 teaspoons salt
- 1 cup white cheddar, grated
- 1/4 cup parmesan, shredded
Scalloped sweet potato
- 1 lb sweet potato, peeled, cut in half, thinly sliced
- 4 teaspoons melted butter
- 1 teaspoon salt
- 1/4 cup parmesan, grated
- 2 tablespoons parsley, chopped
- Grated cheddar and parmesan for topping
Directions
- Preheat oven to 350F.
Whipped potatoes
- In a small saucepan, heat the butter, cream and salt. Simmer potatoes in water until soft and fork tender. Drain from water and add back to the pot. Using a whisk, punch the potatoes up and down until the potatoes start to resemble mash. Add the hot butter and cream mixture and carefully and vigorously whisk until the potatoes are smooth and creamy (about 15 seconds). Then, fold in the cheddar cheese and parmesan. Transfer potatoes to a baking dish, smoothing over the surface with a spatula.
Scalloped sweet potato
- In a large mixing bowl, toss together all the ingredients. Shingle the slices of sweet potato evenly over the top of the mashed potato. Bake in the oven covered until the sweet potatoes are fork tender (about 20 minutes).
Serve
- Remove cover, sprinkle with more cheddar and parmesan and bake uncovered until the cheese is golden brown. Enjoy!
