Cheesy Scalloped Sweet Potatoes with Rosemary Cream – Recipe! Image 1
Holiday Food, Laugh, Live, Vegetables

Cheesy Scalloped Sweet Potatoes with Rosemary Cream – Recipe!

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Potatoes are a staple in most households, especially at holiday time.  Mashed, baked, roasted or scalloped — there are so many good options when it comes to potatoes.  These cheesy scalloped potatoes with rosemary cream are a simple casserole of deliciousness and shouldn’t be missed this week, and go beautifully with turkey.  I know many of you are mashed potato fans on turkey day, but consider some sliced turkey next to these melted cheese potatoes with a creamy essence of rosemary, nothing better.

I used both russet potatoes and a sweet potato in this recipe because I think it builds better potato flavor and adds a mild sweetness to the dish.  I then warmed half & half on the stove top and infused it with a sprig of fresh rosemary and let it steep for a few minutes to ensure the perfect herbaceousness.  Pouring this warm cream over top of the thinly sliced potatoes that are nestled in a dish sends a pleasant aroma wafting around your kitchen.  After that, it’s time to sprinkle on the gruyere cheese to melt and caramelize around the edges of the potatoes as they bake.  These potatoes are ready to serve hot out of the oven, but you can keep them warm covered with foil in a low oven or resting on a heating pad, or in a warming drawer for at least an hour.

Cheesy Scalloped Sweet Potatoes with Rosemary Cream – Recipe! Image 2

Ingredients

2 large russet potatoes, peeled and sliced 1/4 inch thick

1 large sweet potato, peeled and sliced 1/4 inch thick

1 cup half & half

1 rosemary sprig + more for sprinkling on top

1 1/3 cups grated gruyere cheese, or white cheddar

salt

(Serves 6-8)

Cheesy Scalloped Sweet Potatoes with Rosemary Cream – Recipe! Image 3

To Prepare:

  1. Preheat oven to 400 degrees.  Oil or butter 2 quart casserole dish.  Layer potatoes in dish – they don’t need to be perfect, just make sure they are evenly distributed.
  2. In a saucepan, add half & half and place over medium heat.  Add a pinch of salt and rosemary sprig.  When cream is simmering, turn off heat and let steep for 15 minutes.
  3. Remove rosemary and pour warm cream over top of potatoes.  Sprinkle with cheese and cover with foil.
  4. Bake for 45 minutes, remove foil and continue baking for 10 minutes.  Sprinkle more minced rosemary over top, if desired.  Enjoy!

 

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