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Scalloped White and Sweet Potatoes

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Here is an impressive looking dish of Scalloped White and Sweet Potatoes. Made ahead of time it is a perfect pot luck dish. This is the time of year when people like to make an extra effort and this effort will not go unnoticed.


Going all out doesn’t need to mean long ingredient lists, special pans and getting stressed out. To me it means having fun and challenging yourself to be creative. At a time when everyone is busier than usual this dish shows that you took the time and made something special. Now that’s a gift.

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 cornstarch. This recipe is a decadent dish that has no flour at all. Seasoned whipping cream and gruyere cheese are the luscious secret ingredients. Just what a special occasion calls for. Hold the low-fat, non-fat recipes until January. 


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

However, from a foodie perspective 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 is 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.


If you are interested in history you can read Sweet Potatoes 101.


If you make these Scalloped White and Sweet Potatoes let me know in the comments how they turned out.


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


Preheat oven to 350°F.
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.
In a large measuring cup combine whipping cream, egg, garlic powder, nutmeg and thyme, if using. Stir until combined. Set aside.
Brush a 8 inch square glass baking pan with oil then line with parchment paper. Alternately you could use two loaf pans.
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
Repeat with the white potato slices, salt and pepper, cheese and cream mixture.
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.
Fold the parchment over the potatoes and cover with foil.
Bake in 350°F oven for 90 minutes. Let cool then refrigerate for a minimum of 4 hours, preferably overnight.
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.
Using a sharp knife cut the potatoes into serving size squares. Reheat using one of the following methods:
*Place squares in 350°F oven for 10 minutes. Serve warm.
*Place the squares on a baking dish. Preheat broiler. 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.
*Heat a frying pan with olive oil over medium-high heat. Working quickly sauté potato stacks top side down, turn and heat the bottom briefly. You just want to brown the tops and warm them through. Serve.


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