Scalloped Potatoes
A thick, creamy white sauce is an integral part of classic scalloped potatoes. But just taste this version, made with both white and sweet potatoes and a velvety sauce based on milk, not cream. Layering grated Parmesan with the potatoes gives the dish a rich, "buttery" flavor all its own.
  • 1 garlic clove, peeled and halved
  • 1-1/2 pounds Idaho potatoes, peeled and thinly sliced
  • 1 pound sweet potatoes, peeled and thinly sliced
  • 2-1/2 cups milk
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced onion
  • 1/2 cup grated Parmesan cheese

1. Preheat oven to 350°F. Take a 9- x 13-inch glass or ceramic baking dish and rub it with the garlic and discard garlic. In large pot of boiling salted water, cook white and sweet potatoes 5 minutes; drain.

2. In medium saucepan, mix milk into flour until smooth. Stir in salt and pepper. Cook over low heat, whisking constantly for about 4 minutes or until sauce is lightly thickened and no floury taste remains.

3. Arrange an overlapping layer of white and sweet potatoes in baking dish. Scatter 2 tablespoons of onions and 2 tablespoons of Parmesan on top. Arrange another layer of potatoes over onions. Scatter 2 tablespoons of Parmesan and remaining 2 tablespoons onions on top. Make a final layer of potatoes and pour sauce over the top. Sprinkle remaining 1/4 cup Parmesan evenly over the top.

4. Bake 30 to 35 minutes or until potatoes are tender and sauce is piping hot.

Nutritional Information
Per serving: 264 calories, 6.1g total fat, 3.8g saturated fat, 1.7g monounsaturated fat, 0.3g polyunsaturated fat, 3.5g dietary fiber, 10g protein, 43g carbohydrate, 20mg cholesterol, 612mg sodium
Good source of: beta-carotene, calcium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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