Ingredients for Autumn Two Potato Scallop
- Butter, for greasing
- 1.5 lbs sweet potatoes
- 1.5 lbs red potatoes
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Autumn Two Potato Scallop? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Autumn Two Potato Scallop
- Preheat oven to 375°F (190°C).
- Butter a 13 x 9 x 2 inch glass baking dish.
- Thinly slice 1.5 lbs sweet potatoes and 1.5 lbs red potatoes. Arrange in alternating layers in the prepared baking dish, overlapping slightly. Aim for approximately 3 layers of each.
- In a medium saucepan, combine 1 cup heavy cream, 1/2 cup milk, 2 cloves minced garlic, 1 teaspoon salt, and 1/4 teaspoon red pepper flakes.
- Bring the cream mixture to a simmer over medium heat. Stir occasionally.
- Carefully pour the cream mixture over the potatoes in the baking dish, ensuring all potato slices are coated.
- Bake for 30 minutes. Gently press down on the potatoes with a spatula to submerge them in the sauce.
- Spoon any remaining cream mixture evenly over the potatoes.
- Sprinkle generously with 1/2 cup grated Parmesan cheese.
- Bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Let stand for 15 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
42g
Carbs
5g