And Scalloped Potatoes for the Sharing Bowl

And Scalloped Potatoes for the Sharing Bowl is filed under Sides and built around sweet potatoes small, mixed color small potatoes, and shallots large. Plan on 8 servings.

Count on 15 minutes of prep, 33 minutes of cooking, about 48 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 sweet potatoes small
• 8 mixed color small potatoes
• 3 shallots large
• salt & pepper chopped herbs if desired
• 1 ½ tablespoons unsalted butter
• 1 ½ tablespoons flour
• 1 cup whole milk
• 2 cups cheddar cheese sharp, shredded 8oz

How the cooking goes

1. Warm the oven to 375°F convection (or 400°F conventional).
2. Slice sweet potatoes, potatoes, and shallots on a mandolin (1mm thickness).
3. In a small pot, melt butter. Whisk in flour then cook for 1 minute.
4. Slowly whisk in milk; bring to a gentle boil until slightly thickened.
5. Take it off the heat and whisk in cheddar until the texture looks smooth.
6. In a baking dish, layer potatoes/shallots, season, and drizzle with cheese sauce. Repeat 4 layers.
7. Cover with foil then bake for 20 minutes. Uncover and bake 15–25 minutes more until golden and tender.
8. Rest 20–30 minutes before serving.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Sweet Potato Casserole with Pecans beside the Main Plate and Loaded Mashed Potatoes for the Sharing Bowl.