Loaded Scalloped Sweet Potato Casserole

Ingredients



    Roasted Sweet Potatoes
    • 4 Sweet Potatoes (sliced 1/4 inch or less)
    • Olive Oil
    • Garlic Salt
    • Pepper
    • Smoked Paprika

    Casserole
    • 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

    Toppings
    • 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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