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Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar

Serve this creamy potato dish with Marmalade-Glazed Ham.

  • yield: Serves 6 to 8

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

  1. Step 1

    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.

  2. Step 2

    While onions are cooking, peel and thinly slice the sweet potatoes.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Mad Hungry, December 2010

Reviews (5)

  • 14 Oct, 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.

  • 28 Dec, 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!

  • 17 Nov, 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!

  • 26 Dec, 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.

  • 26 Dec, 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.