This post about an Easy Thanksgiving Side: Scalloped White and Sweet Potatoes is in partnership with Southern Kitchen.
Looking for an easy Thanksgiving side dish that seems like something from a fancy restaurant, but can be made with a food processor? As you know I am a midwest girl, who has spent almost half of her life in the South. I have never tackled scalloped potatoes before, in fact I think I have only used packaged ones. Well friends, my world has been rocked. Even though I have had my food processor for 18 years, I have never tried scalloped potatoes. From slicing the potatoes perfectly to shredding the cheese, you will never go back to store bought potatoes.
How to Make this Easy Thanksgiving Side Dish
Sweet potatoes are a staple in the south and eating sweet potatoes over traditional white potatoes has become a huge fad lately. This scalloped potatoes recipe combines both flavors into one ultimate side dish for any meal. I made this with some grilled pork tenderloin but bring on the Thanksgiving Turkey and all the sides. I don’t need mashed potatoes or sweet potatoes anymore, this Easy Thanksgiving side dish takes care of both.
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Easy Thanksgiving Side Dish : Scalloped White and Sweet Potatoes
Scalloped Potatoes: White and sweet potato combo
- 1 1/2 pounds medium Yukon Gold or russet potatoes
- 1 1/2 pounds medium red-skinned sweet potatoes yams
- 2 cups half and half
- 1/4 cup 1/2 stick butter
- 2 garlic cloves minced
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons kosher Salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/4 cups packed grated Gruyère cheese (about 5 ounces)
Fill large bowl with cold water. Working with one potato at a time, peel, then slice in a food processor. Pace cut potatoes in the bowl with water. Combine half and half, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix salt and black pepper in another small bowl.
Coat a 13x9x2-inch glass baking dish with cooking spray.. Drain potatoes, then pat dry with kitchen towels.Spread half of potatoes into prepared baking dish. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over potatoes, pressing lightly to submerge potato mixture as much as possible.
Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
Recipe NotesDO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking. Or bake and keep warm in the oven covered in foil.
Adapted from from bonapetit.com