Recipes and Cooking Holiday Scalloped Potatoes 3.8 (9) Choose any combination of potatoes and sweet potatoes and layer them for your own special side dish for Thanksgiving or Christmas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Joyce Oudkerk Pool Prep Time: 35 mins Bake Time: 1 hrs 10 mins Total Time: 1 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound round red or Yukon gold potatoes 12 ounce sweet potatoes ¼ cup butter 1 medium onion, chopped 3 tablespoon all-purpose flour 2 ¼ cup milk ½ cup grated Parmesan cheese 1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed ½ teaspoon salt ½ teaspoon freshly ground black pepper Fresh tarragon (optional) Directions Preheat oven to 350 degrees F. Thinly slice unpeeled round red or Yukon gold potatoes. Peel and thinly slice sweet potatoes. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 210 Calories 9g Fat 27g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 210 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 25mg 8% Sodium 318mg 14% Total Carbohydrate 27g 10% Protein 7g Vitamin C 10.6mg 53% Calcium 161.5mg 12% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.