Bi-Coloured Scalloped Potatoes
Bi-Coloured Scalloped Potatoes
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  • 1 1/4 lb (600 g) potatoes, peeled (about 3 large)
  • 1 1/4 lb (600 g) sweet potatoes, peeled (about 3 large)
  • A little softened butter
  • 3 cups (750 ml) grated Comté cheese
  • 1 cup (250 ml) 35% cooking cream
  • 3 tablespoons (45 ml) chopped chives
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Wash the potatoes and sweet potatoes, drain and slice them thinly with a mandolin. Do not rinse the sliced potatoes so that they retain maximum starch.
  • Butter the sides and bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Line the bottom of the dish with slices of sweet potatoes. Sprinkle with cheese and drizzle with cream. Season with salt and pepper. Cover with a layer of potatoes, drizzle with cream and sprinkle with chives. Continue with all the ingredients and season with salt and pepper between each layer. Cover with aluminum foil.
  • Bake for about 1 hour or until the vegetables are tender.
  • If necessary, brown under the broiler. Let stand for 10 minutes, cut into squares and serve.
  • Description
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