I have a number of kind of dishes that I remake with what I have available, using a template, so to speak. Scalloped whatever is one of them.
My general guidelines are a 9 x 9 pan will serve 6, and requires 1 cup of liquid, a 13 x 9 pan will serve 12 and requires 2 cups of liquid. I bake these in a 400F oven for 1-1 1/2 hours. With that knowledge, I can do a lot of things.
My traditional Scalloped Potatoes uses cream, parmesan, and gruyere to top, with a little onion. I do a Scalloped Potatoes with Goat Cheese and Herbes de Provence, where the goat cheese is melted into the liquid with some garlic and the herbs, sometimes I layer in some yellow beets.
But, in the fall, I like sweet potatoes. And sage is my favorite herb. So, here it is.
Scalloped Sweet Potatoes with Sage and Bacon
- 3 sweet potatoes, sliced thin, peeled or not, depending on your preference
- 1 cup half and half
- 2 Tbsp. butter
- 1/2 cup fresh sage leaves, I generally pick out about 8 nice leaves for frying and leave the rest in a bunch for simmering in the half and half
- 1/2 cup parmesan
- 1/2 cup jarlsberg
- 3 slices thick-sliced bacon, cut into batons, cooked until crisp
In a saucepan, melt the butter, add the 8 nice sage leaves and fry until crisp. Set the leaves aside, and add the half and half. Add the bunch of sage leaves to the pan, and simmer for 10 minutes, seasoning with salt and pepper to your liking.
Layer the sweet potatoes in a greased 9 x 9 pan as follows, sweet potatoes, half and half, 4 sage leaves, parmesan, bacon. Do this three times, finish with a layer of sweet potatoes, half and half, and the jarlsberg.
Bake in a 400F oven for 1 hour. Allow to rest for 10 minutes before slicing.