Dessert Delight

Dessert Delight

Scalloped Sweet Potatoes with Fontina Cheese and Thyme

If you aren't a fan of sweet potatoes then you can always use any potatoes such as a russet or red potatoes instead.

Sorry the picture isn't that clear but I took it from my ipad since it was handy..  This recipe is from Better Homes and Garden Holiday magazine.

Non-stick cooking spray
2 pounds of sweet potatoes (3 medium), peeled - or any other potatoes you prefer.
2 tablespoons butter
2 tablespoon all purpose flour
1 1/2 cup half and half, light cream or milk
1 cup shredded Fontina cheese (4 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground  pepper

Preheat oven to 350 degrees. Lightly coat a 2 x 2 1/2 quart baking dish with cooking spray; set aside.  Using a sharp knife or a mandoline, cut sweet potatoes lengthwise into 1/4 inch thick slices. Set aside.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute.  Stir in half and half.  Cook and stir until thickened and bubbly; cook and stir for 1 minute more.

Reduce heat to low. Add 3/4 cup of the cheese, stirring until cheese is melted.   Stir in thyme, salt, and pepper.

Place potatoes slices in the prepared baking dish.  Pour sauce over potatoes; sprinkle with the remaining 1/4  cup cheese.

Bake, covered, about 50 minutes or until potatoes are tender. Bake uncovered, about 20 minutes more or until edges are brown. Let stand for 15 minutes before serving.

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