Scalloped Sweet Potatoes
Recipe: #2733
November 18, 2011
Categories: Side Dishes, Sweet Potato/Yam, Brunch, Oven Bake, Vegetarian, more
"A great side I make quite often. I tried this for the first time at a pot-luck dinner and enjoyed it enough to ask for the recipe."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (95.2 g)
- Calories 219.4
- Total Fat - 11.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 19.7 mg
- Sodium - 372.3 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 1.5 g
- Sugars - 15.6 g
- Protein - 5.8 g
- Calcium - 49 mg
- Iron - 0.8 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In pot of boiling water, cover and cook potatoes almost tender, 15 minutes.
Step 2
Drain and cool.
Step 3
Slice crosswise into 1/4 inch thick slices.
Step 4
In large pan, melt butter over medium heat.
Step 5
Add leek, cover and cook until tender, stirring occasionally about 4 to 7 minutes.
Step 6
Stir in flour, salt and pepper.
Step 7
Cook stirring for one minute.
Step 8
Slowly add milk and cook, stirring until evenly thickened, about 5 minutes.
Step 9
Gently add potato slices to coat, 1 at a time and then place each in a 8-inch glass casserole dish in rows.
Step 10
Spoon the remaining sauce over top of slices.
Step 11
Topping: Stir together bread crumbs, grated cheese and butter until crumbly.
Step 12
Sprinkle over potato slices.
Step 13
Bake at 425 degrees Fahrenheit until heated through, about 20 minutes.
Step 14
Broil until golden, about 3 minutes.
Tips
No special items needed.
0 Reviews
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