Holiday Scalloped Potatoes
Recipe from Better Homes and Gardens

Choose any combination of potatoes and sweet potatoes and layer them for your own special side dish for Thanksgiving or Christmas.


Holiday Scalloped Potatoes

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Servings: Makes 8 servings.
Prep Time: 35 mins
Total Time: 1 hr 45 mins
Related Categories: Scalloped Potatoes, Thanksgiving Side Dishes
 
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Ingredients
  • 1-1/2  pounds
    round red or Yukon gold potatoes
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  • 12  ounces
    sweet potatoes
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  • 1/4  cup
    butter
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  • 1 
    medium onion, chopped
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  • 3  tablespoons
    all-purpose flour
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  • 2-1/4  cups
    milk
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  • 1/2  cup
    grated Parmesan cheese
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  • 1  tablespoon
    snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
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  • 1/2  teaspoon
    salt
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  • 1/2  teaspoon
    freshly ground black pepper
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  •  
    Fresh tarragon (optional)
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Directions
1.
Preheat oven to 350 degrees F. Thinly slice unpeeled round red or Yukon gold potatoes. Peel and thinly slice sweet potatoes.
2.
For sauce, in a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until tender, stirring frequently. Stir in flour; cook and stir for 1 minute. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in Parmesan cheese, the 1 tablespoon fresh or the dried tarragon, salt, and pepper.
3.
In a greased 2-quart shallow baking dish, arrange half of the round red or Yukon gold potato and half of the sweet potato, alternating in rows if desired. Spoon half of the sauce over the potatoes. Arrange remaining potatoes over layers in dish. Top with remaining sauce.
4.
Cover and bake for 40 minutes. Uncover and bake about 30 minutes more or until potatoes are tender and sauce is golden brown. If desired, garnish with additional fresh tarragon. Makes 8 servings.
Nutrition information
Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 318 mg, Carbohydrate 27 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 16%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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