Square pieces of Scalloped White and Sweet Potatoes

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Description

These impressive Scalloped White and Sweet Potatoes are a make-ahead dish perfect for any special occasion. It’s the kind of recipe that shows you went all-out but the time and effort is done before the event. That means you get to relax and accept the compliments at the party. Take this to your next potluck dinner and I guarantee people will ask for the recipe. Many people have told me they make this recipe in advance and freeze it!

Special occasions and going all out don’t need to mean long ingredient lists or unusual ingredients. To me it means making something you love that you wouldn’t make every day. That could be making the same special dish year after year or challenging yourself with something new. That’s up to you.

Flourless Scalloped Potatoes

Scalloped potato recipes are often made with flour but that can be replaced with rice flour, a blend or cornstarch. This recipe doesn’t use flour but combines whipping cream and Gruyere cheese to create a luscious, decadent side dish. Hold the low-fat, non-fat recipes for now, a special occasion calls for all the fat and all the flavour.

Sweet Potatoes vs Yams

Naturally the contrast of the orange and white flesh is what makes the presentation so be sure that’s what you buy. With the popularity of sweet potato fries you would think sweet potatoes have orange flesh. Wouldn’t you?

Being a foodie I thought yams were orange and sweet potatoes were white but I checked to be sure. After my research I learned it’s actually more complicated than that. Sweet potatoes come in varieties and the flesh varies from white to orange and even purple. Yams are a white tuber not commonly available, who knew! Then because of an old labelling law some sweet potatoes are labelled as yams. When they came to North America shippers and suppliers needed to distinguish them from potatoes so they called them yams. (I’m sure that is one of those ideas that sounded good at the time.)

My advice is to buy something orange and something white and you’ll be happy. If you’re interested in learning more Gerard over at ManyEats wrote this comprehensive post on the History of Sweet Potatoes. He also talks about the difference between sweet potatoes and yams. It’s a good read!

The good thing is you don’t need to know any history to make these Scalloped White and Sweet Potatoes. I’d love to hear in the comments how your dish 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.