Emeril's Scalloped Russet and Sweet Potato Casserole

Elevate your side dish game with Emeril's Scalloped Russet and Sweet Potato Casserole, a luxurious blend of creamy layers and earthy flavors. This irresistible casserole combines tender russet and sweet potatoes sliced thinly and layered with a velvety cheese sauce made from Gruyère and Parmesan, enriched with garlic, fresh thyme, and a hint of nutmeg for depth. Baked to golden perfection with a rich, bubbly crust, this savory masterpiece is perfect for holidays, dinner parties, or any time you want to impress. Ready in just under two hours and serving up to six, this comforting recipe promises to become a family favorite.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 6

Ingredients

• 3 medium Russet potatoes
• 2 medium Sweet potatoes
• 2 tablespoons Unsalted butter
• 2 cloves Garlic
• 2 tablespoons All-purpose flour
• 2.5 cups Whole milk
• 0.5 cups Heavy cream
• 1 cup Gruyère cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 2 teaspoons Fresh thyme, chopped
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper, freshly ground
• 0.25 teaspoons Nutmeg, freshly grated
• 1 as needed Nonstick cooking spray

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel the russet and sweet potatoes. Slice them into thin rounds about 1/8-inch thick using a sharp knife or mandoline. Keep the slices of each type separate and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.

Step 4

Whisk in the flour and cook for another 1 minute, stirring constantly, to eliminate the raw flour taste.

Step 5

Gradually add the milk and heavy cream, whisking continuously to create a smooth sauce. Cook for 3-4 minutes, stirring, until the sauce thickens.

Step 6

Remove the pan from the heat and stir in the Gruyère cheese, half of the Parmesan cheese, thyme, salt, pepper, and nutmeg until smooth. Set the cheesy sauce aside.

Step 7

Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 8

Layer half of the sliced russet potatoes on the bottom of the dish, slightly overlapping the slices. Top with half of the sweet potato slices.

Step 9

Pour half of the cheese sauce evenly over the layered potatoes. Repeat the layers with the remaining russet and sweet potatoes, then top with the remaining cheese sauce.

Step 10

Sprinkle the top with the reserved Parmesan cheese.

Step 11

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 12

Remove the foil and continue baking for an additional 30-35 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

Step 13

Let the casserole rest for 10 minutes before serving to allow the sauce to set. Serve warm and enjoy!

Nutrition Facts

Serving size	(1726.7g)

Amount per serving	% Daily Value*
Calories	2414.0

Total Fat 136.0g	0%
Saturated Fat 77.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 415.2mg	0%
Sodium 5512.0mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 18.0g	0%
Total Sugars 47.2g
Protein 89.2g	0%

Vitamin D 292.4IU	0%
Calcium 2452.4mg	0%
Iron 9.3mg	0%
Potassium 3965.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 14.7%

Carbs: 34.7%