Scalloped Sweet Potatoes

Here is a tasty side dish. Very similar to scalloped potatoes, but with sweet potatoes insted.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8 sides

Ingredients

• 3  large sweet potatoes, peeled and halved crosswise
• 2  tablespoons butter
• 3⁄4 cup leek, thinly sliced (white and light green part only)
• 4  teaspoons flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄4 cups milk

• Topping

• 1⁄2 cup  fine  fresh breadcrumb
• 2  tablespoons parmesan cheese, grated
• 1  tablespoon butter, melted

Directions

1. In pot of boiling water, cover and cook potatoes to almost tender, 15 minutes.
2. Drain and cool.
3. Slice crosswise into ¼ inch thick slices.
4. In large pan, melt butter over medium heat. Add leek, cover and cook until tender, stirring occasionally about 4 to 7 minutes.
5. Stir in flour, salt and pepper. Cook, stirring for one minute. Slowly add milk and cook., stirring until evenly thickened, about 5 minutes. Gently add potato slices to coat, 1 at a time and then place each in a 8-inch glass casserole dish in rows. Spoon remaining sauce over top of slices.
6. Topping: Stir together bread crumbs, grated cheese and butter until crumbly. Sprinkle over potato slices.
7. Bake at 425 degrees Fahrenheit until heated through, about 20 minutes. Broil until golden, about 3 minutes.