Recipes and Cooking Scalloped Russet and Sweet Potatoes 3.9 (20) Upgrade your Sunday dinner or holiday menu with this cheesy scalloped potatoes recipe. For more color and vitamins, our scalloped potato recipe calls for both white and sweet potatoes. 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 December 1, 2011 Print Share Share Tweet Pin Email Photo: Constatine Poulos Prep Time: 50 mins Bake Time: 55 mins Stand Time: 10 mins Total Time: 115 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 clove garlic 1 tablespoon butter, softened 1 large onion, peeled 2 tablespoon olive oil Kosher salt and freshly ground black pepper to taste ½ teaspoon snipped fresh thyme 2 cup milk ½ cup whipping cream 2 tablespoon butter 3 tablespoon all-purpose flour 5 medium russet potatoes 1 medium sweet potato Whole nutmeg Directions Preheat oven to 350ºF. Aggressively rub the inside of a 2 1/2- to 3-quart gratin dish or 3-quart rectangular baking dish with garlic clove. Generously butter the dish; set aside. Using the mandoline or a knife slice the onion halves very thinly, approximately 1/16-inch thick (1/8-inch with a knife). Warm the olive oil in a large skillet. Cook onions gently, until tender and translucent, seasoning well with salt and pepper and stirring in thyme leaves at the end. In a medium saucepan heat milk and cream just until simmering In a large saucepan melt 3 tablespoons butter over medium heat. Whisk in the flour. Remove from heat and gradually whisk in hot milk and cream. Return to heat and bring to boiling, whisking or stirring constantly. Boil gently for 3 to 5 minutes or until thickened and the consistency of buttermilk. Peel russet and sweet potatoes. Very thinly slice potatoes on a mandoline to approximately 1/16-inch thick or slice thinly with a sharp knife. Layer one-third the potatoes in baking dish. Season generously with salt and pepper; sprinkle lightly with nutmeg. Top with one-third the onions and some of the sauce. Repeat layering in thirds, finishing with sauce (cream may not totally cover top). Bake uncovered for 45 minutes. Increase oven temperature to 425ºF. Bake for 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes before serving. Print Nutrition Facts (per serving) 255 Calories 15g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 255 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 37mg 12% Sodium 325mg 14% Total Carbohydrate 27g 10% Total Sugars 6g Protein 5g Vitamin C 17.1mg 86% Calcium 111.1mg 9% Iron 1.1mg 6% Potassium 563mg 12% Folate, total 28.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *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.