So this year, I was assigned potatoes for Thanksgiving dinner. Last year, I made scalloped potatoes. I love scalloped potatoes, but I stumbled across this recipe and wanted to give it a try.
For ~16 servings:
Chop/Dice 8 golden potatoes and 4 sweet potatoes (or yams) into cubes. Place in separate pots. Cover the chopped potatoes with cold water and turn stove on to high to boil. Add 3 cloves of garlic and 1 tsp/4mL of salt to each pot. Once boiling - lower to a gentle boil for 10-15 minutes (until soft). Drain water.
While boiling potatoes, heat some milk (500mL) with pepper (1tsp/4mL) in a sauce pan on medium until steaming.
Using a handheld blender, blend the potatoes evenly. While blending, gradually add 3/4 of the heated milk mixture (350mL of the 500mL) and half the sour cream (125mL of the 250mL). Add 1-2mL of salt.
Ensure that the potatoes are evenly blended - no lumps.
Repeat the same with the sweet potatoes using the remaining 1/4 of the milk mixture and the other half of the sour cream. Add 1-2mL of salt for taste.
Butter the baking dish. Add the mash potatoes into the baking dish. Smooth layer with a knife or the back of the spoon.
Carefully add the mashed sweet potatoes. Repeat spreading process.
For topping mix the following: 1cup/250mL of whole wheat bread crumbs (I used a brand that also had Italian seasoning) + 250mL of shredded cheese (I used 2 types of Cheddar, Monterey Jack, Swiss, and Parmesan) + 4tbsp/60mL of fresh chopped parsley (or rosemary).
Place topping on top of sweet potato layer.
Broil at 180°C/350°F for ~2-3 minutes or until topping is crisp and golden. (For those who never broiled before - watch so it doesn't burn & place on lowest rack).
Post a Comment