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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Russet and Sweet Potatoes Recipe

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This recipe for Scalloped Russet and Sweet Potatoes is from Jeanette's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic
1 T butter softened
1 large onion
2 T olive oil
1/2 tsp fresh thyme leaves
2 c milk
1/2 c whipping cream
2 T butter
3 T flour
5 medium russet potatoes
1 medium sweet potato
fresh whole nutmeg
Directions:
Directions:
rub pan with garlic clove and coat with 1T butter. set aside. slice onion, heat in oil until tender, remove from heat and stir in thyme leaves. set aside. heat milk and cream until simmering. melt butter in saucepan, whisk in flour until combined. remove from heat and whisk n hot milk and cream, return to heat and bring to boil until thickened. Peal potatoes and slice and layer in prepared dish. sprinkle nutmeg and salt and pepper. layer onion and cream mixture and potatoes into pan finish with cream on top. Bake uncovered 45 minutes on 425.º

 

 

 

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