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If you're looking for a twist on classic scalloped potatoes, this recipe using roasted sweet potatoes and melty Gruyère has all the creaminess of the original with a new flavor twist. The sweet potatoes and lightened sauce--made with flour and low-fat milk--keep it healthier than butter- and cream-laden versions. Don't cut your sweet potatoes too thin--they'll turn mushy under the sauce.

Hilary Meyer
Source: EatingWell.com, October 2017

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Recipe Summary test

active:
50 mins
total:
1 hr
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

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  • Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.

  • Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.

  • When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with 1/2 cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary.

Tips

To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Nutrition Facts

222 calories; protein 7.9g; carbohydrates 29.1g; dietary fiber 4g; sugars 10.7g; fat 8.5g; saturated fat 3.1g; cholesterol 14.9mg; vitamin a iu 22027.3IU; vitamin c 22.9mg; folate 19.5mcg; calcium 232.1mg; iron 1mg; magnesium 42.9mg; potassium 654.5mg; sodium 261.5mg; thiamin 0.2mg.
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