This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias
Skillet Scalloped Sweet Potatoes an elegant twist on a holiday classic of Scalloped Potatoes.
Layers of sweet potatoes, cheese and a white cream sauce. Trust me sweet potatoes have never tasted so good.
I love a good scalloped potato recipe and I have even taken it to Scalloped Mac & Cheese. Oh, so good. This year while my sister and I were planning our Thanksgiving menu, we of course included Scalloped Potatoes, who doesn’t right? But I wanted to play with the recipe and add a little more zest to the classic recipe, so that is when I thought about sweet potatoes. And I knew I would love this recipe before I even had it, the touch of sweetness from the potato with the mixture of Kraft’s Cheddar and Mozzarella cheese made this dish a mouthwatering, taste bud pleasing dish.
I picked up two bags of Kraft cheese to make this recipe at my local Walmart and was grateful to the
large selection, at first I was just going to do cheddar cheese but mozzarella was screaming at me, so why not. This combination of cheeses completed the dish.
This holiday season make it about family, friends and amazingly cheesy dishes like this Skillet Scalloped Sweet Potatoes.
- 3 sweet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk or heavy cream
- ¾ cup Kraft Sharp Cheddar Cheese
- 1 cup Kraft Mozzarella Cheese
- 3 tablespoon finely diced white onion or shallots
- 2 cloves garlic, minced
- 1 sprig thyme
- Salt and pepper, to taste
Heat a 10-inch skillet over medium heat. Add 3 tablespoon of butter and melt. Once melted add in flour, garlic and onion and stir together until the mixture starts to bubble. Whisk in the milk, salt and pepper to taste and sprig of thyme. Whisk together until mixture is smooth, remove from heat and pour into a separate bowl. Wipe out skillet.
Return skillet to the burner and melt 1 tablespoon of butter. Then arrange the sliced sweet potatoes in the skillet in an overlapping spiral pattern around the pan, see pictures.
In a small bowl add ¼ cup cheddar cheese and ½ cup of mozzarella, mix together. Sprinkle the cheese from the bowl in between every layer of the potatoes.
Once all of the potatoes and cheese from the bowl are added to the pan, season with salt and pepper. Pour the milk mixture over the potatoes and top with remaining cheese. Cover and bring to a boil, once it has come to a boil reduce heat to low and simmer for 30-35 minutes or until potatoes are soft and tender. NOTE while the potatoes are simmering, be sure to take a rubber spatula and gently push around the potatoes every 5-7 minutes, so that you don’t burn any cheese to the bottom of the pan.
Remove from heat and take off the lid, place in the oven under broil to crisp up the cheese, this optional. At this point you can choose to gently pour out any unwanted liquid from the pan. Broil until cheese is crispy and then remove from oven, let it cool 5 minutes before serving, then enjoy!
Recipe adapted from Host the Toast
Don’t forget to pin this recipe to your favorite Pinterest holiday board.