Thanksgiving is just around the corner. I’ve been looking forward to planning out our holiday meal all season long. Every year I like to switch up the side dishes and try new things. My family, on the other hand, is all about the classics. This Holiday Scalloped Potato recipe is a good combination of what we both want. The veggies are creamy on the inside and crispy on top, packed with fresh herbs, garlic and cheese. They are heavenly. I used a mixture of sweet potatoes, red potatoes, beets, and parsnips but you can just use potatoes if you prefer.
Ingredients:
2 beets
1 long skinny sweet potato or yam
2 large parsnips
2 red potatoes
1 tbsp. fresh thyme, chopped
1tbsp. fresh parsley, chopped
2 cloves garlic, minced
1 tbsp. melted butter
4 oz Gruyere cheese, shredded
4 oz shredded parmesan
1 c. heavy cream
Salt and pepper to taste
Directions
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Preheat oven to 400 degrees and grease a medium-sized casserole dish with the melted butter.
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Wash and peel the sweet potatoes, parsnips and beets. Wash red potatoes.
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Using a mandolin, thinly slice the veggies. If you don’t have a mandolin, use a sharp knife and cut the veggies into thin even slices, keeping the vegetables separated by type.
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In a large bowl, combine all of the sweet potato slices. In a 4 c. liquid measuring cup, combine heavy cream, minced garlic, herbs, and large pinch of salt and pepper. Pour 2 tbsp. of cream over the potatoes and large pinch of each cheese. Stir to coat. Then place the potatoes standing on a bias into the casserole dish. Repeat with each kind of vegetable.
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Pour remaining cream mixture over the whole casserole. Cover with tinfoil and bake for 30 minutes. Remove foil and top with the remaining cheese. Bake another 18-20 minutes. Remove from oven. Finish with a sprinkle of fresh thyme.