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April 2018
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Scalloped Sweet Potato with Swiss & Gruyere Cheese

2 Large Sweet Potato (Used White Sweet Potato)

8 Ounces Swiss Cheese, Shredded

8 Ounces Gruyere, Shredded

4 Ounces Parmesan Reggiano, Shredded (For the Top).

10 or 15 Leafs Fresh Sage

1 Cup Green Onion, Course Chopped

2 or 3 TBS Butter

2 or 3 TBS Flour

Salt & Pepper to Taste

1/4 TSP Nutmeg

2 or 3 Dry Thai Bird Eye Pepper, Fine Crushed

2 or 3 TBS Dark Strap Molasses

2 Cups Milk or Cream or a Combination of these.

 

Peel the Sweet Potato & Slice Thin using a Mandolin Slicer.

In a medium size heavy kettle over medium temp melt the Butter. When Butter is melted slowly sprinkle in the Flour whilst constantly whisking.

As Flour & Butter mixture starts to thicken season with Salt & Pepper, the Nutmeg & Thai Bird Eye Pepper and Molasses.

Whisk as you slowly pour in the Cream. Continue whisking until mixture thicken to a ‘gravy’ type consistency. Set to the side.

 

Spray Non Stick Cooking Spray into a Glass 9″ x 13″ Baking Pan.

Layer in a scalloped fashion an even layer of the Potato. Sprinkle with 1/2 the Green Onion and 1/2 the Sage, Tear and pinch Sage as you sprinkle on. Now Sprinkle even 1/3 the Swiss and 1/3 the Gruyere.

Now layer more of the sliced Potato over this all.

Fresh Grind Black Pepper to taste over this layer of Potato. Also sprinkle evenly another 1/3 of the two Cheeses.

Add another layer of Potato and top with remaining Green Onion, Sage and the Swiss & Gruyere.

Layer the last of the Potato over this and Sprinkle evenly pour the Molasses & Cream Sauce over all then cover with the Parmesan Reggiano.

Let the Pan rest for 15 minutes or so, allowing time for the Sauce to permeate the Potato.

 

Bake in a 400º Oven for about 20 or 25 minutes. Sweet Potato bakes faster than regular ones. When Parmesan Reggiano is Crispy Brown it should be done!

 

 

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