Back to Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar
All Reviews for Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
mh_1054_scallop_sweet_potatoes.jpg
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
2 large Vidalia onions, thinly sliced
2 1/2 pounds sweet potatoes, peeled and thinly sliced
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Freshly ground black pepper
3 cups shredded English cheddar cheese
1 cup heavy cream
1 cup chicken stock
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
mh_1054_scallop_sweet_potatoes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
mh_1054_scallop_sweet_potatoes.jpg
mh_1054_scallop_sweet_potatoes.jpg
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large Vidalia onions, thinly sliced
- 2 1/2 pounds sweet potatoes, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- Freshly ground black pepper
- 3 cups shredded English cheddar cheese
- 1 cup heavy cream
- 1 cup chicken stock
Directions
Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
While onions are cooking, peel and thinly slice the sweet potatoes.
Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.
Reviews (7)
Add Rating & Review
84 Ratings
5 star values:
19
4 star values:
30
3 star values:
22
2 star values:
12
1 star values:
0
Reviews (7)
Add Rating & Review
84 Ratings
5 star values:
19
4 star values:
30
3 star values:
22
2 star values:
12
1 star values:
0
Add Rating & Review
84 Ratings
5 star values:
19
4 star values:
30
3 star values:
22
2 star values:
12
1 star values:
0
84 Ratings
5 star values:
19
4 star values:
30
3 star values:
22
2 star values:
12
1 star values:
0
84 Ratings
5 star values:
19
4 star values:
30
3 star values:
22
2 star values:
12
1 star values:
0
- 5 star values:
- 19
- 4 star values:
- 30
- 3 star values:
- 22
- 2 star values:
- 12
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
11/17/2016
I have made this recipe twice! It is awesome! So delicious! Its my new thanksgiving recipe.
Martha Stewart Member
Rating: Unrated
01/01/2015
I cut the recipe in half to accommodate feeding three people. It was more than plenty for three people. Other changes I made:
1. Used freshly grated cinnamon and nutmeg.
2. Omitted the chicken broth and used half-and-half.
It did take longer than 30 minutes at 350°F plus 45 minutes at 425°F for the sweet potatoes to soften--maybe 15 additional minutes.
All three of the diners enjoyed the dish and will ask for it again. It's easy enough to prepare and not particularly time consuming (except for the cooking time). The prep work was completed in about 20 minutes. Start this one off early!
Martha Stewart Member
Rating: Unrated
10/14/2012
This dish was easy to prepare and was a great hit! The recipe says to divide the 3 cups of cheese in half but it should say divide in 3. There are 3 layers of sweet potatoes. It also was ready to remove in 1 hour total. You definitely need 2 LARGE onions. I only had 2 medium in stock and it was not enough.
Martha Stewart Member
Rating: Unrated
12/28/2011
I made this for Christmas Day dinner, and it was delicious. A huge hit with the whole family! I took it out of the oven and let it sit for about 15 minutes before serving, which I think helped to keep it from being soupy. The texture was perfect, and it didn't curdle at all. This recipe is a keeper!
Martha Stewart Member
Rating: 5 stars
11/17/2011
I loved this recipe and plan to make it again this year for Thanksgiving. It is savory and sweet and delicious. I didn't have any problems with curdling like the other reviewer. Yummy!
Martha Stewart Member
Rating: Unrated
12/26/2010
What a disappointment! Cream curdled in a watery broth, had to spoon off excess. Can't imagine how I went wrong with straightforward directions, nothing like a gratin and a hard lesson to learn to trust a recipe for the first time on a special occasion dinner. Luckily the flavor was good although the presentation was very unappealing.
Martha Stewart Member
Rating: 5 stars
11/17/2016
I have made this recipe twice! It is awesome! So delicious! Its my new thanksgiving recipe.
Rating: 5 stars
Rating: Unrated
01/01/2015
I cut the recipe in half to accommodate feeding three people. It was more than plenty for three people. Other changes I made:
1. Used freshly grated cinnamon and nutmeg.
2. Omitted the chicken broth and used half-and-half.
It did take longer than 30 minutes at 350°F plus 45 minutes at 425°F for the sweet potatoes to soften--maybe 15 additional minutes.
All three of the diners enjoyed the dish and will ask for it again. It's easy enough to prepare and not particularly time consuming (except for the cooking time). The prep work was completed in about 20 minutes. Start this one off early!
Rating: Unrated
Rating: Unrated
10/14/2012
This dish was easy to prepare and was a great hit! The recipe says to divide the 3 cups of cheese in half but it should say divide in 3. There are 3 layers of sweet potatoes. It also was ready to remove in 1 hour total. You definitely need 2 LARGE onions. I only had 2 medium in stock and it was not enough.
Rating: Unrated
12/28/2011
I made this for Christmas Day dinner, and it was delicious. A huge hit with the whole family! I took it out of the oven and let it sit for about 15 minutes before serving, which I think helped to keep it from being soupy. The texture was perfect, and it didn't curdle at all. This recipe is a keeper!
Rating: 5 stars
11/17/2011
I loved this recipe and plan to make it again this year for Thanksgiving. It is savory and sweet and delicious. I didn't have any problems with curdling like the other reviewer. Yummy!
Rating: Unrated
12/26/2010
What a disappointment! Cream curdled in a watery broth, had to spoon off excess. Can't imagine how I went wrong with straightforward directions, nothing like a gratin and a hard lesson to learn to trust a recipe for the first time on a special occasion dinner. Luckily the flavor was good although the presentation was very unappealing.
All Reviews for Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
