Loaded Scalloped Sweet Potato Casserole
Ingredients
- 4 Sweet Potatoes (sliced 1/4 inch or less)
- Olive Oil
- Garlic Salt
- Pepper
- Smoked Paprika
- 4 tablespoons Butter
- 3 tablespoons Gluten Free Flour (or AP Flour)
- 2 1/2 cups Fat Free Milk
- 3 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- Cooking Spray
- 10 ounces Perfectly Baked Bacon, crumbled
- 2 Ripe Avocados, sliced & dipped in lemon juice
- 1/2 cup sliced Green Onion
- Salsa
- Sour Cream
Method
- Pre
heat oven to 400 degrees F with the rack in the middle. Prepare a
baking sheet with tin foil or a Silpat liner. Toss sweet potato slices
in olive oil, garlic salt, pepper & smoked paprika. Arrange sweet
potatoes on the sheet pan in a single layer. Bake about 20 minutes until
potatoes are soft & slightly browned. Remove from oven & let
cool a bit.
- Melt butter in a sauce pan, whisk in flour. Stir in milk & bring to a simmer. Set aside.
- Spray
a 3 quart baking dish with cooking spray. Layer potatoes & 1 cup of
the cheddar cheese, repeat this for 2nd layer. Add 3rd layer of sweet
potatoes, pour milk mixture over the top. Top with 3rd cup of cheddar
cheese & mozzarella.
- Cover
casserole dish with tin foil. Bake for 60 minutes. Carefully remove the
foil & broil for 5 -10 minutes. Cheese should be slightly browned
& bubbling. Be sure it does not burn. Remove from oven & let sit
a few minutes. Sauce will thicken as the casserole cools.
- Top with avocado, green onions & bacon crumbles. Serve with salsa & sour cream.
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