Sep 7, 2020

Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks

This scalloped potato dish combines russet and sweet potatoes into a lightened up potato casserole.

Scalloped Potatoes with Sweet Potatoes




This post is sponsored in conjunction with Flavors of Fall Week. I received complimentary product from our sponsors to aid in the creation of the Flavors of Fall recipes. All opinions are mine alone.

I don't know about you, but I'm a huge fan of scalloped potatoes. It's such a comforting dish. I could eat them for breakfast, lunch, and dinner.

Scalloped potatoes are a holiday tradition in our house. They go fabulous with ham, and are also one of the best sides for roast beef, steak, and leg of lamb. I love serving them for dinner parties too. They also make great leftovers. A close relative with a beautiful presentation is potato leek pie.

A plate of Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks




While I typically use russet potatoes and lots of heavy cream for my special occasion scalloped potatoes, these potatoes are lightened up for an easy everyday dish.

Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks Ingredient List:


To lighten up the dish, use two percent milk combined with a small amount of light cream cheese. This combination, along with some cornstarch, makes a creamy sauce that is lower in calories and lighter in fat. 

Instead of the traditional onions in scalloped potatoes, substitute thinly sliced fennel and leeks. 

You'll also need garlic, thyme, and fennel seeds, as well as some bay leaves for seasoning the sauce. 

For the cheese, instead of cheddar, use Parmesan cheese. Because it is so flavorful, you can cut the traditional amount of of cheese for scalloped potatoes in half.

The recipe calls for Diamond Crystal kosher salt. If you use Morton's, use half as much in the dough. 

For the potatoes, use a pound and a half of russet potatoes and a pound of Melissa's Produce sweet potatoes. The russets add extra starch and creaminess and the sweet potatoes add a lot of extra nutrition. 

The sweet potatoes from Melissa's were about the size of my arm! P.S. I also made a sweet potato tart with these gorgeous potatoes.

Sweet potatoes



How to make these lightened up scalloped potatoes:


This is a really easy casserole to make. First, cook the thinly sliced leeks in oil in a Dutch oven until softened, and then add the garlic, thyme, fennel seeds, and pepper.

Toss in the sliced potatoes and fennel, milk, cream cheese, bay leaves, and simmer, covered, until the potatoes are partially tender. Add the cornstarch, which has been dissolved in a little water, and bring to a simmer.

Remove the pan from the heat and stir in some of the Parmesan. Pour the mixture into a casserole pan and sprinkle with the rest of the Parmesan.

Cover the dish and bake for 20 minutes and then uncover to finish baking for about 10 to 15 more minutes.


Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks #fallflavors @melissasproduce



To slice the potatoes, I highly recommend using a mandoline or my favorite V-slicer. You will want to get the potatoes to a uniform 1/8 inch thick, which is very hard to do with a knife.








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Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks

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Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks
Yield: 8 servings
Author: Karen Kerr
This scalloped potato dish combines russet and sweet potatoes into a lightened up potato casserole.

Ingredients:

  • 1 medium leek, white part only, halved lengthwise and thinly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic
  • 1/4 teaspoon fennel seeds
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick
  • 1 pound sweet potatoes, peeled and sliced 1/8 inch thick
  • 1/2 pound fennel bulb (about one small), sliced into 1/8 inch thick slices. 
  • 2 cups 2 percent milk
  • 2 bay leaves
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 3 tablespoons light cream cheese (full fat cream cheese will also work in this recipe)
  • 2 ounces freshly grated Parmesan cheese

Instructions:

  1. Heat your oven to 450 degrees F. 
  2. Combine the leek, olive oil, and salt in a Dutch oven or 8 quart pot. Cover and cook over medium-low heat for about 10 minutes, until softened. 
  3. Stir in the garlic, fennel seeds, thyme, and black pepper and cook for about 30 seconds. 
  4. Add all of the potatoes, fennel, milk, and bay leaves and bring to a simmer. Cover and reduce the heat to low and simmer for 10 minutes. The potatoes should be partially tender. Remove the bay leaves. 
  5. In a small bowl, whisk together the cornstarch and water and add the mixture to the simmering pot. Remove the pot from the heat and stir in the cream cheese and 2 tablespoons of the Parmesan cheese. 
  6. Transfer the potatoes to an 8 inch square baking dish and top with the rest of the Parmesan cheese. Cover with foil and bake for 20 minutes. 
  7. Remove the foil and bake the dish for 10 to 15 minutes more, until the potatoes are fork tender and the top is golden brown. 
  8. Let cool for 10 minutes before serving. 
Calories
194.65
Fat (grams)
3.62
Sat. Fat (grams)
1.73
Carbs (grams)
35.19
Fiber (grams)
4.94
Net carbs
30.25
Sugar (grams)
6.34
Protein (grams)
6.32
Sodium (milligrams)
327.42
Cholesterol (grams)
8.88
sweet potatoes, potatoes, light, low fat
Side dish
American
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Created using The Recipes Generator








Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

22 comments:

  1. This looks so delicious. You have so many of my favorite flavors baked in there!

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  2. Great tips on how to lighten up one of my favorite dishes. Thanks Karen.

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  3. I'm liking that you used russet and sweet potatoes. Good combination together! I'm excited to give this one a try for Thanksgiving this year!

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  4. I never tried sweet potatoes in a scalloped version. Sounds really good!

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  5. I love this change-up to scalloped potatoes. Adding fennel is such a great idea and I bet it all tastes really great together!

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  6. absolutely luscious..... fennel is just perfect!

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  7. I love that you used both kinds of potatoes...great way to change up the dish and to get more sweet potatoes on the plate for my family. They snub those!

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  8. I love sweet potatoes so much and am always looking for new ways to use them, this is awesome!

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  9. This entire recipe only uses 4 T of liquid.....how can that be?

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    Replies
    1. Because I messed up and forgot to list the milk! Thanks for the alert! Fixed.

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  10. We love everything about this recipe Karen! It's so creative! We like how you replace the heavy cream with cream cheese, light milk and corn starch. Awesome idea! And then the Parmesan cheese! Delish! :)

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  11. That is one DELICIOUS looking side! Or it could be a light dinner. But so much flavor in there.

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