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Scalloped Sweet Potato Casserole
The long baking time for this casserole helps bring out the natural sweetness of the potatoes, no marshmallows required. Combining two different-colored varieties of sweet potato makes this meal flavorful, textured and pretty. 

Total Time: 2 hours
Hands Time: 45 minutes

1 tablespoon olive oil
3 cloves garlic, peeled and smashed
2 shallots, minced
2 tablespoons thyme leaves, minced
Pinch of red pepper flakes
1/4 cup sauvignon blanc or other dry white wine
3 cups heavy cream
Kosher salt and cracked black pepper
2 cups grated Parmigiano-Reggiano cheese
2-1/2 pounds yellow-fleshed sweet potatoes, peeled and cut into 1/8-inch slices
3 pounds orange-fleshed sweet potatoes (garnet yams), peeled and cut into 1/8-inch slices 

1.In a medium saucepan, heat the oil over medium heat. Add the garlic, shallots, thyme and red pepper flakes, and cook, stirring, until the shallots are lightly browned and the thyme is aromatic, about 1 minute.
2.Stir in the wine and cook until the liquid is almost completely evaporated, about 1 minute. Stir in the cream. Season with salt and pepper to taste, and simmer for 5 minutes.
3.Stir in 3/4 cup of the Parmesan and simmer for 3 minutes. Strain the cheese sauce through a fine-mesh sieve.
4.Preheat the oven to 350 degrees
F. In a shallow 4-quart glass or ceramic baking dish, make one layer of sweet potatoes. Pour just enough cheese sauce over the potatoes to coat them. Sprinkle with a little of the remaining grated cheese and some salt and pepper. Continue this process until the potatoes are gone. Top with the remaining sauce and grated cheese.
5.Cover with foil and bake for 45 minutes. Uncover and bake for 25 minutes or until the potatoes are tender and the top is browned

Makes 16 servings.

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