These creamy scalloped potatoes have both sweet and white potatoes making them extra tasty! A creamy sauce made in advance ensures a smooth texture throughout and sautéed onions give this dish a beautiful mellow flavour.
How to Make Sweet & White Creamy Scalloped Potatoes Au Gratin
Potatoes & Sweet Potatoes
Yukon Gold, Red-skinned potatoes, Russets; everyone seems to have their own preference. My two favourites for creamy scalloped potatoes are Yukon gold or red-skinned potatoes but if you have something else, don't let that stop you from making this delicious side dish!
Slice the white potatoes ⅛" thick and the sweet potatoes ¼" thick. The sweet potato will cook faster, there it is sliced thicker to ensure even cooking for both.
Use regular cooking onions or substitute sweet onion if desired. Cook until lightly golden and caramelized.
Whisk and stir the sauce constantly as it thickens.
There are so many possible variations here. I like to use old orange cheddar. Gruyere cheese (or ½ of the amount gruyere and ½ of the amount cheddar) is another great variation
You may use plain or Italian flavoured breadcrumbs (my fave) in this recipe. Panko bread crumbs can be used as well.
Putting it all together
Herbs or no herbs?
If you're partial to the flavour of fresh herbs (I am!!), try adding a tbsp. of chopped fresh thyme or rosemary. Salt and pepper - adjust to taste once the sauce is made, keeping in mind that the cheese will add sodium to the dish.