Melty, cheesy, gooey, and heavenly scalloped sweetpotatoes made healthier {but you definitely can't tell!}
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6
Author Meme
Ingredients
1teaspoonbutter
1mediumoniondiced
2clovesgarlicminced
2teaspoonsfresh thyme
1 ¼cup2% milkdivided
½teaspoonsalt
¼teaspoonpaprika
¼teaspoonblack pepper
⅛teaspoonnutmeg
2teaspoonscornstarch
2ouncesGruyere cheeseshredded, ½ cup
2mediumsweet potatoespeeled and thinly sliced
2ozpart-skim mozzarella cheeseshredded, ½ cup
Instructions
Preheat oven to 375°F.
Melt butter over medium heat in a medium saucepan. Add onion and sauté for about 5-7 minutes until softened and lightly golden. Add garlic and thyme and stir for 30 seconds.
Stir in 1 cup milk, salt, paprika, pepper, and nutmeg. Bring to a low boil, stirring constantly, and reduce heat to a simmer.
Stir together remaining ¼ cup milk and cornstarch, and add to the simmering milk. Simmer for another minute, stirring constantly, then remove from heat. Add in gruyere and stir until melted.
Layer half of the sliced potatoes into an 8 inch square or circle baking dish. Pour half of the cheese-milk sauce over the potatoes. Top with the other half of the potatoes and pour the remaining cheese sauce on top. Sprinkle with mozzarella cheese, and cover with foil.
Bake in preheated oven for 35 minutes. Remove foil and bake another 5-10 minutes until potatoes are done and cheese is bubbly. Let sit for about 10 minutes before serving. Enjoy!