Autumn Two Potato Scallop
- Reviews 7
Ready In: 1 hr 15 mins
Serves: 16
Ingredients
- 1 tablespoon butter
- 1 1⁄2 lbs sweet potatoes, peeled and cut into 1/8 inch slices
- 1 1⁄2 lbs small red potatoes, scrubbed and sliced in 1/8 inch slices
- 2 cups heavy cream
- 1 cup milk
- 2 cloves garlic, finely chopped
- 2 teaspoons salt
- 1⁄2 teaspoon ground red pepper (cayenne)
- 3⁄4 cup grated parmesan cheese
Directions
- Heat oven to 375*.
- Butter a 13 x 9 x 2 glass baking dish.
- Arrange sweet and red potatoe slices, overlapping, in alternating layers in baking dish; there should be about 3 layers of each.
- Combine heavy cream, milk, garlic, salt and red pepper in a small saucepan.
- Bring to boiling and then carefully pour over potatoes in baking dish.
- Bake for 30 minutes and press with spatula.
- Spoon cream mixture over potatoes.
- Sprinkle with parmesan and bake 30 more minutes or until potatoes are tender and top is brown.
- Let stand 15 minutes before serving.
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