"From the Sobeys Inspiration Magazine, fall 2012. Modified somewhat to my tastes."
leek, thinly sliced
( white and light green parts only)
yellow potatoes, peeled
sweet potatoes, peeled
1 1/4 cups
sharp cheddar cheese, grated
Preheat oven to 350°F (180°C). In a medium saucepan, cook butter and leeks over medium heat until softened, about 3 minute Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces, about 5 minute Stir in salt, pepper and nutmeg.
Using a sharp knife or mandolin, thinly slice potatoes into rounds (about 1/8-in./3 mm thick). In a 2-qt (2 L) baking dish, starting with sweet potatoes as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 90 minute Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 minute.
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Gold and Sweet Scalloped Potatoes (cont.)