Scalloped Sweet Potatoes
Created by QueenBea on November 18, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 45m
- Recipe #2733
Ingredients
- 3 large sweet potatoes, peeled and halved crosswise
- 2 tablespoons butter
- 3/4 cup leeks, thinly sliced (white and light green part only)
- 4 teaspoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cup milk
- Topping:
- 1/2 cup fine fresh bread crumbs
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon butter, melted
How to Make
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Step 1: In pot of boiling water, cover and cook potatoes almost tender, 15 minutes.
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Step 2: Drain and cool.
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Step 3: Slice crosswise into 1/4 inch thick slices.
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Step 4: In large pan, melt butter over medium heat.
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Step 5: Add leek, cover and cook until tender, stirring occasionally about 4 to 7 minutes.
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Step 6: Stir in flour, salt and pepper.
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Step 7: Cook stirring for one minute.
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Step 8: Slowly add milk and cook, stirring until evenly thickened, about 5 minutes.
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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.
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Step 10: Spoon the remaining sauce over top of slices.
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Step 11: Topping: Stir together bread crumbs, grated cheese and butter until crumbly.
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Step 12: Sprinkle over potato slices.
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Step 13: Bake at 425 degrees Fahrenheit until heated through, about 20 minutes.
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Step 14: Broil until golden, about 3 minutes.
Nutritional Facts
- 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