Scalloped Potatoes and Sweet Potatoes

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Scalloped Potatoes and Sweet PotatoesScalloped potatoes have always been a household pleasure. But, when I was growing up, we could only afford white potatoes. No, hold on. When I was growing up, sweet potatoes hadn’t been cultivated yet. Wait, that can’t be right. When I was growing up, we loved eating monotone foods. None of this sounds correct. Maybe we were waiting for high definition TV? This is a gorgeous dish.

  • Yield: 6 to 8 Servings
  • Total Time: 1 Hour 35 Minutes


  • 3 Tbsp extra-virgin olive oil, divided
  • 2 -3 (about 1½ lb) russet potatoes, peeled, sliced ⅛-inch thick (a mandoline helps)
  • 1½ lb purple or orange sweet potatoes, peeled, sliced ⅛-inch thick
  • 1½ cups Monterey Jack cheese, shredded
  • 1½ cups Parmesan cheese, grated or shredded
  • 3 tsp dried oregano, divided
  • 3 cups half-and-half or cream
  • 3 large eggs
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp ancho or other chile powder
How to Make It
  1. Preheat the oven to 375°F. Using a pastry brush or paper towel, coat the bottom and sides of a baking dish with 1 tablespoon of olive oil.
  2. Form a layer using a third of the potato and sweet potato slices along the bottom of the baking dish, overlapping them like shingles. Sprinkle ½ cup of each cheese and 1 teaspoon of oregano over the potatoes. Repeat with another layer of a third of the potato and sweet potato slices, ½ cup of both cheeses, and 1 teaspoon of oregano. Place one last layer of the remaining potato and sweet potato.
  3. In a large mixing bowl, whisk together half-and-half or cream, eggs, salt, pepper, garlic powder, and chile powder. Slowly pour the cream mixture over the potatoes, giving it some time to fall to the bottom of the baking dish and surround its contents.
  4. Sprinkle the remaining 1 teaspoon of oregano across the top. Cover the baking dish tightly with aluminum foil and transfer to the oven and bake for 40 minutes. Remove the baking dish from the oven and discard the foil. Sprinkle the top of the casserole with the remaining ½ cup of both cheeses, drizzle with the remaining 2 tablespoons of olive oil, and return to the oven, uncovered, for an additional 20-25 minutes or until the cheese melts and the top begins to brown.
  5. Remove the casserole from the oven and allow it to cool for 10-15 minutes before slicing and serving warm.

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