For a subtle twist on tradition, these Scalloped Sweet Potatoes actually blend one pound of sweet potatoes and one pound of russets. So the result is a mostly savory, creamy side—with a richer flavor and a touch of sweetness. To cut way down on prep time, we used a food processor outfitted with the thinnest slicing disk to slice the potatoes. Spread those slices out in a baking dish with garlic, thyme, salt, and pepper, then submerge the mixture in heavy cream. The half-and-half potatoes soak up the cream as they bake in the oven for nearly an hour. No cheese necessary.
2 medium sweet potatoes (1 pound), peeled
2 medium russet potatoes (1 pound), peeled
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
kosher salt and black pepper
2½ cups heavy cream
butter, for the foil
Sat fat 36g
How to Make It
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.
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