Scalloped Sweet Potatoes With Thyme

scalloped-sweet-potato
Photo by   Jose Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 717 calories
    • Fat 58 g
    • Sat Fat 36 g
    • Cholesterol 211 mg
    • Sodium 484 mg
    • Protein 7 g
    • Carbohydrate 45 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 133 mg

Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.

In a shallow 1½-quart baking dish, toss the potatoes, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the cream and press gently to submerge the potatoes.

Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.

Ingredients

  1. Check 2 medium sweet potatoes (1 pound), peeled
  2. Check 2 medium russet potatoes (1 pound), peeled
  3. Check 2 cloves garlic, crushed
  4. Check 2 teaspoons fresh thyme leaves
  5. Check kosher salt and black pepper
  6. Check cups heavy cream
  7. Check butter, for the foil

Directions

  1. Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.
  2. In a shallow 1½-quart baking dish, toss the potatoes, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the cream and press gently to submerge the potatoes.
  3. Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.