Ingredients
-
1
-
1
-
1
-
4
-
2
-
1
-
8
-
-
-
-
-
-
-
-
Directions
Emeril’s Scalloped Russet and Sweet Potato Casserole, I love to watch Emeril Live He made this recipe and it looked so good I just had to get the recipe I haven’t ever used both potatoes before in a casserole Thought it would be very interesting to see what it tasted like 🙂 I changed the cheese to what we like , Good but very very rich I would use less cream next time, I love to watch Emeril Live He made this recipe and it looked so good I just had to get the recipe I haven’t ever used both potatoes before in a casserole Thought it would be very interesting to see what it tasted like 🙂 I changed the cheese to what we like
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Steps
|
1
Done
|
Preheat Oven to 400'. |
|
2
Done
|
Lightly Grease a 13x9 Baking Dish With Butter. |
|
3
Done
|
Bring Cream to a Simmer in a Large Saucepan Over Medium Heat. |
|
4
Done
|
Add Potatoes, Layering While Dropping in Cream. |
|
5
Done
|
Add Salt and Pepper and Stir Well. |
|
6
Done
|
(add More Cream If Needed to Cover Potatoes). |
|
7
Done
|
Lower Heat and Simmer 10 to 15 Minutes. |
|
8
Done
|
Remove from Heat When Potatoes Are Fork Tender. |
|
9
Done
|
With a Large Spoon, Transfer Potatoes to Baking Dish, Making a Even Layer. |
|
10
Done
|
Top With Half the Cheese and Half Cream from Pan and Continue Layering With Potatoes and Cheese, Ending With Cheese. |
|
11
Done
|
Top With of Cream in Pan, Just Enough to Cover the Potatoes. Discard Any Remaining Cream. |
|
12
Done
|
Place the Baking Dish on a Baking Sheet to Keep from Cream Over Flowing in Oven. |
|
13
Done
|
Bake 30 Minutes or Until Brown and Bubbly. |
|
14
Done
|
Remove from Oven and Let Sit 5 Minutes Before Serving. |
