Scalloped Sweet and Yukon Gold Potatoes
- Level
- Medium
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- Serves 8
Ingredients
- 2
- Sweet potatoes, peeled (about 2 lb/900g)
- 0
- 8
- Yukon Gold potatoes, peeled (about 3 lb/1.35 kg)
- 0
- 1 1/2
- Chicken stock
- 375
- 1/2
- Red Onion, Cranberry & Apricot Confit
- 125
- 2
- First Cold Pressed Extra Virgin 100% Olive Oil
- 30
- 1 1/2
- 4 Year Old Cheddar Cheese, Shredded
- 375
- 1
- Fresh chives, chopped
- 0
- 3/4
- Each salt and pepper
- 0
Directions
Step 1
Slice sweet and Yukon Gold potatoes thinly, about 1/8” (3 mm), and place in a large bowl. Toss together potatoes, 3/4 of the chopped chives, olive oil, and salt and pepper.
Step 2
Lightly oil a glass baking dish. Spread out half of the potato mixture and pour confit on top of potatoes.
Step 3
Top with remaining potatoes and pour chicken stock over mixture. Cover dish with foil and bake at 375º F (190º C) until potatoes are tender and liquid is absorbed – about 45 minutes.
Step 4
Remove foil and sprinkle on shredded cheese. Return dish to the oven and broil until cheese is golden and bubbly – about 2 minutes.
Step 5
Garnish with remaining chopped chives and serve.
Tips
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Nutritional Facts
- Calories:
- 220
- Fat:
- 5 g
- Carbs:
- 37 g
- Protein:
- 7 g