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Sweet & White Scalloped Potatoes Recipe
Sweet & White Scalloped Potatoes Recipe photo by Taste of Home

Sweet & White Scalloped Potatoes Recipe

Read Reviews (3)
3.67 3
Publisher Photo
I love sweet potatoes and scalloped potatoes, so I decided why not make scalloped sweet potatoes This is a great recipe to change up your holiday table.—Yvonne Starlin, Hermitage, Tennessee
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 8 servings

Ingredients

  • 3 medium sweet potatoes, peeled and thinly sliced
  • 3 medium russet potatoes, peeled and thinly sliced
  • 3-1/2 cups heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 4 teaspoons minced fresh thyme
  • 3 small garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup equals 459 calories, 39 g fat (24 g saturated fat), 143 mg cholesterol, 341 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes.
  2. Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown. Yield: 8 servings.
Originally published as Sweet & White Scalloped Potatoes in Taste of Home Christmas Annual Annual 2012, p25

Nutritional Facts

1 cup equals 459 calories, 39 g fat (24 g saturated fat), 143 mg cholesterol, 341 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Sweet & White Scalloped Potatoes(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 17, 2014

I made this last evening and subed 1/2 & 1/2 for heavy cream and rosemary for thyme but the color was not pretty and there was not much taste. Even my husband did not care for it so we will Not be making this again. I threw out the remaining potatoes.

MY REVIEW
Reviewed Jan. 13, 2014

Delicious! I will be making these again. As I don't care for thyme, I substituted parsley. Other than that, I followed the recipe as stated.

MY REVIEW
Reviewed Feb. 11, 2013

These potatoes are fabulous! I've made them at least 5 times already this winter. I substitute 2 1/2 cups of the heavy cream with half and half to cut some calories but leave a little cream to add the richness. I've also added some fresh shredded Parmesan cheese to the recipe on occasion. These have gone into our regular winter rotation. Thanks for an amazing recipe.

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