Cheddar Scalloped Sweet Potatoes Recipes

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

Steps:

• Preheat oven to 425 degrees.
• Spread half of the sliced potatoes in the bottom of a lightly buttered baking dish.
• Sprinkle with half of the butter and cheese.
• Season with salt & pepper.
• Add remaining sweet potato slices.
• Pour milk over potatoes.
• Top with remaining butter and grated cheese.
• Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender. Let sit for 10 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter.
• Put the cream, salad dressing spread, thyme, cayenne, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, then turn off the heat.
• Thinly slice the potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan and sprinkle with salt and half of the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the Gruyere and remaining Parmesan. Cook, uncovered and rotating the pan halfway through, until the potatoes are very brown and crusty on top, 15 to 20 minutes more.

Steps:

• Heat oven to 350ºF.
• Cook onions in large nonstick skillet on medium heat 5 to 7 min. or just until tender, stirring frequently. Add broth, Neufchatel and garlic; cook 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.
• Add Parmesan, parsley and half the shredded Italian* Five Cheese; mix well. Stir in potatoes.
• Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 55 min. to 1 hour or until potatoes are tender, uncovering after 40 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 10 min. before serving.

Steps:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

Steps:

• Preheat the oven to 350°F (180°C).
• Using a mandolin, slice the sweet potato. Arrange a layer of sweet potatoes in the bottom of a baking dish.
• Heat the olive oil in a medium pan over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and sauté for 1-2 minutes, until fragrant.
• Add the flour and cook until the vegetables are well coated. Pour in the stock and whisk to incorporate. Pour in the milk and season with the salt, pepper, and half of the thyme. Simmer for 1-2 minutes, until thickened slightly. Remove the pan from the heat.
• Pour half of the cream sauce over the layer of sweet potatoes in the baking dish. Top with 1 cup cheddar cheese and the Parmesan. Add another layer of potatoes, then top with the remaining cream sauce and cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Carefully remove and allow to cool for 5-10 minutes.
• Serve the scalloped sweet potatoes warm, garnished with the remaining thyme.
• Enjoy!