This recipe comes from Chris Laughlin of Sea to Sky Farm, where she and her husband Dana sustainably manage 43 acres in Bonny Doon and Davenport. With four generations of family farming behind her, Chris brings tradition and care to every dish. These scalloped sweet potatoes, made with a mix of orange- and yellow-fleshed varieties, fresh thyme, and plenty of cheese, are a comforting and colorful addition to any table.
INGREDIENTS:
1 1/2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/4-inch thick slices, divided
1 1/2 pounds yellow/white-fleshed sweet potatoes, peeled and cut into 1/4-inch slices, divided
2 cups of your favorite shredded cheese, divided
2 1/2 cups heavy cream
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
METHOD:
Preheat oven to 400°F. Lightly coat a 9 x 13-inch baking pan or a 2 1/2- to 3-quart casserole dish with nonstick spray or oil.
Layer half of the sweet potatoes in the dish, overlapping and mixing colors. Sprinkle with half the cheese. Repeat with remaining potatoes.
In a small saucepan over medium-high heat, warm the cream with thyme, salt, pepper, garlic powder, and onion powder.
Pour the cream mixture evenly over the potatoes. Top with the remaining cheese. Cover with foil and bake for 45 minutes.
Uncover and continue baking for about 15 minutes, until the potatoes are tender and the top is golden brown.
SOURCE: Recipe from Chris Laughlin, Sea to Sky Farm.
