Emerils Scalloped Russet And Sweet Potato Casserole Recipes

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SCALLOPED RUSSET AND SWEET POTATOES



SCALLOPED RUSSET AND SWEET POTATOES image

Mmm, creamy good and rich! Recipe & photo: Our Best Recipes Magazine 05-26-2016

Provided by Ellen Bales @Starwriter

Categories     Potatoes

Number Of Ingredients 12

1 clove(s) garlic
1 tablespoon(s) butter, softened
1 large onion, peeled
2 tablespoon(s) olive oil
1/2 teaspoon(s) fresh thyme leaves
2 cup(s) milk
1/2 cup(s) heavy cream
2 tablespoon(s) butter
3 tablespoon(s) all purpose flour
5 medium russet potatoes
1 medium sweet potato
- fresh whole nutmeg

Steps:

  • Rub inside of 2-1/2 to 3-qt. gratin dish with garlic clove, coat with the 1 Tbsp. butter.
  • With a mandoline or very sharp knife, slice onion about 1/16-inch thickness. In a skillet over low heat cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat; stir in thyme leaves. Set aside.
  • In a small saucepan heat milk and cream just until simmering. In a saucepan melt butter over medium heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook 3 to 5 minutes or until thickened.
  • Peel all potatoes. Slice to about 1/16-inch thickness. Layer one-third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.
  • Scatter about one-third of onions on potatoes. Spoon one-third of cream mixture on potatoes. Create two more layers with remaining potatoes, seasonings, onions, and cream mixture, finishing with cream mixture on top.
  • Bake, uncovered, in a preheated 350º oven for 45 minutes. Increase oven temp to 425º. Bake 10 to 15 minutes more or until bubbly, golden crusty brown and potatoes are tender. Remove from oven. Let stand 10 minutes.

EMERIL'S CANDIED SWEET POTATOES - KICKED UP!



Emeril's Candied Sweet Potatoes - Kicked Up! image

These are some of the best candied sweet potatoes I have ever eaten! Kicked up with bourbon, real vanilla bean, brown sugar, butter, orange, and cinnamon. YUM!

Provided by BecR2400

Categories     Yam/Sweet Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 large sweet potatoes, peeled and cut into 1/8ths
3 cups brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise (or 1 tablespoon vanilla bean paste)
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup Bourbon (I use Jack Daniels)
1/2 cup butter, cut into pieces

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
  • Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
  • Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
  • Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
  • Serve immediately.

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  • 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).


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