Mixed Scalloped Potatoes
Author: MB Family & Friends
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
  • 5 Russet Potatoes
  • 1 Sweet Potato
  • 1 Onion, peeled
  • 1 clove Garlic
  • 2 C Milk
  • ½ C Heavy Whipping Cream
  • 3 tbsp Butter, softened
  • 3 tbsp Flour
  • 2 tbsp Olive Oil
  • ½ tsp Thyme
  • Salt and Pepper to taste
  1. Preheat oven to 350° F.
  2. Rub inside of rectangular baking dish with garlic clove.
  3. Butter the dish with about 1 tbsp butter and set aside.
  4. Using a knife, slice onion very thinly.
  5. Warm olive oil in large skillet.
  6. Cook onions until tender and seasoning well with salt and pepper, stir in thyme leaves at the end.
  7. In medium saucepan, bring milk and heavy whipping to a simmering boil.
  8. In large saucepan, melt about 2 tbsp butter over medium heat and stir in flour.
  9. Remove from heat and stir in hot milk and heavy whipping cream.
  10. Return to heat and bring to boil, stirring constantly with at a boil for about 3 to 5 minutes or until thickened.
  11. Peel russet and sweet potatoes and slice them very thinly.
  12. Layer about one-third of the potatoes in baking dish and season with salt and pepper.
  13. Top with about one-third of the onions and some of the sauce; repeat layering, finishing with the sauce.
  14. Bake uncovered for 45 minutes.
  15. Increase temperature to 425° F and bake for about 10 minutes or until top layer is golden and crusty brown, and potatoes are tender.
  16. Remove from oven and let sit for about 10 minutes before serving.
Recipe by Market Basket at https://marketbasketfoods.com/mixed-scalloped-potatoes/