Square pieces of Scalloped White and Sweet Potatoes

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Description

This impressive looking dish of Scalloped White and Sweet Potatoes is a make-ahead dish perfect for any special occasion like Mother’s Day or a holiday dinner. Take this scalloped potato dish to a potluck dinner and people will be asking for the recipe. They will notice that you went ‘all out’, but your time and effort is invested before the event so you can relax and enjoy.

I don’t think going all out needs to mean long ingredient lists or unusual ingredients. Nor does it need to involve special pans and getting stressed out. To me it means having fun and challenging yourself to be creative. Take a favourite recipe and put some effort into the presentation. This dish shows that you took the time to make something special and that is always appreciated.

Flourless Scalloped Potatoes

Traditional scalloped potato recipes often use flour. To make them gluten free you can simply replace the wheat flour with rice flour, potato flour, a flour blend or even cornstarch. This recipe is a decadent dish made without flour. Seasoned whipping cream and Gruyere cheese are the luscious secret ingredients. Hold the low-fat, non-fat recipes for now, a special occasion calls for all the flavour that comes from full fat dairy products.

Naturally the contrast of the orange and white coloured flesh of the potatoes is what makes the presentation. So when you go grocery shopping that is what you want to come home with. With the popularity of sweet potato fries you would think sweet potatoes have orange flesh. Wouldn’t you?

Sweet Potatoes vs Yams

Being a foodie I always thought yams had orange flesh and sweet potatoes had white flesh. After a bit of research I think this may actually be true. But it’s more complicated than that. Sweet potatoes come in varieties and depending on the variety, the flesh can vary from white to orange and even purple. Yams are a white tuber not commonly available but because of a labelling law some sweet potatoes are labelled as yams. When sweet potatoes came to North America shippers and produce suppliers needed to distinguish them from potatoes. So they just called them yams. That is one of those ideas that sounded good at the time. 

So my advice is just buy something orange and something white and you’ll be happy. If you’re interested in the history you can read Sweet Potatoes 101.

If you just want to make and eat these Scalloped White and Sweet Potatoes then do it. I’d love to hear in the comments how they turned out.


More Recipes – Special Occasions

This fancy scalloped potato dish is perfect for the holidays. I serve mashed potatoes in this menu for my Turkey Feast but the possibilities are endless.

A Turkey Feast featuring an Achiote Butter Basted Turkey ready for carving.
A Gluten Free Turkey Feast featuring Achiote Butter Basted Turkey

Ingredients

2 medium orange fleshed potatoes, 1-1½ lbs
3 medium white or yellow fleshed potatoes, 1-1½ lbs
2 cups whipping cream
1 egg
½ tsp garlic powder
⅛ tsp nutmeg
⅛ tsp dried thyme (optional)
salt and pepper to taste
8 oz Gruyere or Swiss cheese, shredded
GARNISH – fresh thyme

Directions

1
Preheat oven to 350°F.
2
Peel sweet potatoes and white potatoes then slice using a mandoline with the 1.5 mm blade. This can also be done in a food processor or, if you are very skilled, with a sharp knife.
3
In a large measuring cup combine whipping cream, egg, garlic powder, nutmeg and thyme, if using. Stir until combined. Set aside.
4
Brush a 8 inch square glass baking pan with oil then line with parchment paper. Alternately you could use two loaf pans.
5
Make 6 layers, 3 of sweet potatoes and 3 of potatoes, slightly over lapping the slices on each layer. Layer as follows: sweet potato slices / salt and pepper / a generous sprinkling of cheese / some of the cream mixture
6
Repeat with the white potato slices, salt and pepper, cheese and cream mixture.
7
Repeat layering until you have 6 layers; 3 of sweet potatoes and 3 of white potatoes. Finish top layer with all remaining cheese and cream mixture.
8
Fold the parchment over the potatoes and cover with foil.
9
Bake in 350°F oven for 90 minutes. Let cool then refrigerate for a minimum of 4 hours, preferably overnight.
10
To remove from pan peel back parchment paper and place a cutting board over the pan. Turn it upside down, lift off the pan and peel off the parchment pan.
11
Using a sharp knife cut the potatoes into serving size squares. Reheat using one of the following methods:
12
*Place squares in 350°F oven for 10 minutes and serve warm. Or, place the squares on a baking dish, sprinkle with parmesan cheese (optional) and broil for 5 minutes until browned on top. Turn off the broiler but leave in the oven for another 10 minutes to ensure they are heated through. Serve immediately.

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Ingredients

Directions

  • 2 medium orange fleshed potatoes, 1-1½ lbs
  • 3 medium white or yellow fleshed potatoes, 1-1½ lbs
  • 2 cups whipping cream
  • 1 egg
  • ½ tsp garlic powder
  • ⅛ tsp nutmeg
  • ⅛ tsp dried thyme (optional)
  • salt and pepper to taste
  • 8 oz Gruyere or Swiss cheese, shredded
  • GARNISH – fresh thyme
  1. Preheat oven to 350°F.
  2. Peel sweet potatoes and white potatoes then slice using a mandoline with the 1.5 mm blade. This can also be done in a food processor or, if you are very skilled, with a sharp knife.
  3. In a large measuring cup combine whipping cream, egg, garlic powder, nutmeg and thyme, if using. Stir until combined. Set aside.
  4. Brush a 8 inch square glass baking pan with oil then line with parchment paper. Alternately you could use two loaf pans.
  5. Make 6 layers, 3 of sweet potatoes and 3 of potatoes, slightly over lapping the slices on each layer. Layer as follows: sweet potato slices / salt and pepper / a generous sprinkling of cheese / some of the cream mixture
  6. Repeat with the white potato slices, salt and pepper, cheese and cream mixture.
  7. Repeat layering until you have 6 layers; 3 of sweet potatoes and 3 of white potatoes. Finish top layer with all remaining cheese and cream mixture.
  8. Fold the parchment over the potatoes and cover with foil.
  9. Bake in 350°F oven for 90 minutes. Let cool then refrigerate for a minimum of 4 hours, preferably overnight.
  10. To remove from pan peel back parchment paper and place a cutting board over the pan. Turn it upside down, lift off the pan and peel off the parchment pan.
  11. Using a sharp knife cut the potatoes into serving size squares. Reheat using one of the following methods:
  12. *Place squares in 350°F oven for 10 minutes and serve warm. Or, place the squares on a baking dish, sprinkle with parmesan cheese (optional) and broil for 5 minutes until browned on top. Turn off the broiler but leave in the oven for another 10 minutes to ensure they are heated through. Serve immediately.