Scalloped Yukon Gold & Sweet Potatoes

Prep time: 25min
Total time: 95min
Serves 12
1 tbsp
butter
15 mL
1 cup
thinly sliced leeks (white and light green parts only)
250 mL
1/2 cup
35% whipping cream
125 mL
1 cup
reduced sodium chicken broth
250 mL
2 tbsp
fresh thyme
30 mL
1/4 tsp
salt
1 mL
1/2 tsp
pepper
2 mL
1/4 tsp
nutmeg
1 mL
2
yellow-fleshed potatoes such as Yukon Golds, peeled
2
sweet potatoes, peeled
1 1/4 cups
grated Aged 5 Years Canadian Cheddar Cheese
300 mL
1/12 of the recipe
calories
170
fat
9 g
saturated fat
5 g
carbs
18 g
sugar
3 g
protein
5 g
cholestrol
30 mg
fibre
2 g
sodium
250 mg

Directions

  1. Preheat oven to 180°C (350°F). In a medium saucepan, cook butter and leeks over medium heat until softened, about 3 min. Stir in cream, broth and thyme; increase heat to bring just to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups (325 mL), about 5 min. Stir in pepper, nutmeg and salt. Set aside.

  2. Using a sharp knife or mandolin, thinly slice potatoes into rounds (about 1/8-in./3-mm thick). In a 2-qt (2-L) baking dish, starting with yellow-fleshed potatoes as the base, make a layer of overlapped slices. Alternate with sweet potatoes in next layer (Note: Change the direction of the overlaps with each layer to fit slices more snugly). Continue layering the two kinds of potatoes until all slices are used up.

  3. Pour the reserved sauce overtop. Cover dish with foil. Bake 40 min., or until potato layers are tender when pierced. Uncover, sprinkle with cheese. Bake until cheese is melted and bubbly, about 20 min.