Scalloped Sweet Potatoes
This is a recipe that is healthy, low fat and so delicious that you forget the first two points! I hope this makes its way to a holiday dinner because it is sure to impress. To our American neighbour’s, have a very happy and safe Thanksgiving 😘
2 Cups milk (I used 2%)
2 tbsp whole wheat flour
1 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
5 – 6 sprigs fresh thyme
3 Cloves garlic, crushed
2 Large sweet potatoes, skin on, cleaned and sliced thinly (1/8 inch)
½ Cup extra old cheddar, grated
2 tbsp grated parmesan cheese
Preheat your oven to 375.
Whisk together the milk, flour, Dijon, salt, pepper, thyme and garlic together in a saucepot and bring it to a boil over medium-high heat; let the sauce boil until thickened.
Meanwhile, layer of the potatoes evenly across the casserole (slightly greased); reserve the prettiest slices for the top.
When the milk sauce has thickened, discard the thyme sprigs and then pour the sauce evenly over the casserole.
Top evenly with the cheddar and then the parmesan.
Place the casserole dish on a baking sheet.
Bake for 30 minutes covered with foil and then uncovered for another 30 minutes, until the cheese is bubbly and slightly darkened.
- Old cheddar will work.
- Add a ½ tsp cayenne pepper to the milk sauce for a walk on the wild side!
- I actually prefer to leave the thyme sprigs because I think they loo pretty and rustic 🙂