EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE
I love to watch Emeril Live. He made this recipe and it looked so good I just had to get the recipe. I haven't ever used both potatoes before in a casserole. Thought it would be very interesting to see what it tasted like. :) I changed the cheese to what we like.
Provided by Marsha D.
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'.
- Lightly grease a 13x9 baking dish with butter.
- Bring cream to a simmer in a large saucepan over medium heat.
- Add potatoes, layering while dropping in cream.
- Add salt and pepper and stir well.
- (Add more cream if needed to cover potatoes).
- Lower heat and simmer 10 to 15 minutes.
- Remove from heat when potatoes are fork tender.
- With a large spoon, transfer potatoes to baking dish, making a even layer.
- Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
- Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
- Place the baking dish on a baking sheet to keep from cream over flowing in oven.
- Bake 30 minutes or until brown and bubbly.
- Remove from oven and let sit 5 minutes before serving.
Nutrition Facts : Calories 826.7, Fat 71.6, SaturatedFat 44.6, Cholesterol 254.7, Sodium 1101, Carbohydrate 33.4, Fiber 4, Sugar 4.1, Protein 15.8
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AQIB EDIT
[email protected]This casserole was a total disaster. The potatoes were mushy and the topping was burnt.
TheCrazyBros
[email protected]I followed the recipe exactly and my casserole turned out dry. I think I needed to add more milk or cream.
Natan Tesfaye
[email protected]This casserole is a bit bland for my taste. I think it would be better with some added herbs or spices.
The Technical Tricks
[email protected]This casserole is a great make-ahead dish. I like to make it the day before and then reheat it on Thanksgiving.
Chris Vuono
[email protected]I've made this casserole several times and it's always a hit. I like to add a little extra cheese to the top for a cheesy crust.
Alyan Sameer
[email protected]This casserole is a bit time-consuming to make, but it's worth it. The end result is a delicious, creamy, and indulgent dish.
Delmore Alvarez
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this casserole. The russet potatoes balance out the sweetness perfectly.
Nathan Teko
[email protected]This casserole is a great way to use up leftover mashed potatoes.
Jazmin Sanchez
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Arafat munshi
[email protected]This is my new favorite potato casserole recipe. It's easy to make and always turns out perfect.
Abyot Lemita
[email protected]I've made this casserole twice now and it's always a crowd-pleaser. The potatoes are creamy and flavorful, and the pecans add a nice crunch.
Tanzeel Ahmad
[email protected]This casserole was a hit at our Thanksgiving dinner! I loved the combination of russet and sweet potatoes, and the crispy pecan topping was a nice touch.