Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks

This scalloped potato dish combines russet and sweet potatoes into a lightened up potato casserole.

This post is sponsored in conjunction with Flavors of Fall Week. I received complimentary product from our sponsors to aid in the creation of the Flavors of Fall recipes. All opinions are mine alone.

I don't know about you, but I'm a huge fan of scalloped potatoes. It's such a comforting dish. I could eat them for breakfast, lunch, and dinner.

Scalloped potatoes are a holiday tradition in our house. They go fabulous with ham, and are also one of the best sides for roast beef, steak, and leg of lamb. I love serving them for dinner parties too. They also make great leftovers. A close relative with a beautiful presentation is potato leek pie.

While I typically use russet potatoes and lots of heavy cream for my special occasion scalloped potatoes, these potatoes are lightened up for an easy everyday dish.

Scalloped Potatoes Ingredient List:

To lighten up the dish, use two percent milk combined with a small amount of light cream cheese. This combination, along with some cornstarch, makes a creamy sauce that is lower in calories and lighter in fat. 

Instead of the traditional onions in scalloped potatoes, substitute thinly sliced fennel and leeks. 

You'll also need garlic, thyme, and fennel seeds, as well as some bay leaves for seasoning the sauce. 

For the cheese, instead of cheddar, use Parmesan cheese. Because it is so flavorful, you can cut the traditional amount of of cheese for scalloped potatoes in half.

The recipe calls for Diamond Crystal kosher salt. If you use Morton's, use half as much in the dough. 

For the potatoes, use a pound and a half of russet potatoes and a pound of Melissa's Produce sweet potatoes. The russets add extra starch and creaminess and the sweet potatoes add a lot of extra nutrition. 

The sweet potatoes from Melissa's were about the size of my arm! P.S. I also made a sweet potato tart with these gorgeous potatoes.

How to make these lightened up scalloped potatoes:

This is a really easy casserole to make. First, cook the thinly sliced leeks in oil in a Dutch oven until softened, and then add the garlic, thyme, fennel seeds, and pepper.

Toss in the sliced potatoes and fennel, milk, cream cheese, bay leaves, and simmer, covered, until the potatoes are partially tender. Add the cornstarch, which has been dissolved in a little water, and bring to a simmer.

Remove the pan from the heat and stir in some of the Parmesan. Pour the mixture into a casserole pan and sprinkle with the rest of the Parmesan.

Cover the dish and bake for 20 minutes and then uncover to finish baking for about 10 to 15 more minutes.

To slice the potatoes, I highly recommend using a mandoline or my favorite V-slicer. You will want to get the potatoes to a uniform 1/8 inch thick, which is very hard to do with a knife.

More Sweet Potato Recipes:

Sweet Potato and Bacon Soup

Sweet Potato Tart

Sweet Potato Rolls

Sweet Potato Pecan Cookies

Welcome to Flavors of Fall, a week long event where we share recipes with fall ingredients. Be sure to enter to win a prize package from our sponsors.


Monday Fall Recipes

• Apple Butternut Squash Casserole by That Recipe
• Apple Pie Tacos Recipe by Blogghetti
• Apple Streusel Cheesecake Bars by Lemon Blossoms
• Apple Tea-ramisu by Jolene's Recipe Journal
• Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D's Books and Cooks
• Caramel Apple Crisp by Big Bears Wife
• Caramel Apple Empanadas by Take Two Tapas
• Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
• Caramel Apple Spice Cupcakes by Daily Dish Recipes
• Caramel Apple Tea Cake by An Affair from the Heart
• Caramel Swirl Pound Cake by Family Around the Table
• Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
• Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
• Fall Harvest Potato Beet Soup by Frugal & Fit
• Fall Punch Mocktail by Kate's Recipe Box
• Fall Vegetable Breakfast Hash by Cindy's Recipes and Writings
• Meyer Lemon Scones by A Kitchen Hoor's Adventures
• Pear Almond Crumble Pie by Savory Moments
• Pear Brown Betty by Cookaholic Wife
• Plum Kuchen by Palatable Pastime
• Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
• Sour Cream Coffee Cake with Toasted Pecan Filling by Books n' Cooks
• Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.


a Rafflecopter giveaway
Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks

Print

Yield: 8 servings

Author: Karen Kerr

This scalloped potato dish combines russet and sweet potatoes into a lightened up potato casserole.

Ingredients:

• 1 medium leek, white part only, halved lengthwise and thinly sliced
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1/4 teaspoon fennel seeds
• 1 teaspoon minced fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 1 pound sweet potatoes, peeled and sliced 1/8 inch thick
• 1/2 pound fennel bulb (about one small), sliced into 1/8 inch thick slices. 
• 2 cups 2 percent milk
• 2 bay leaves
• 2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons light cream cheese (full fat cream cheese will also work in this recipe)
• 2 ounces freshly grated Parmesan cheese

Instructions:

1. Heat your oven to 450 degrees F. 
2. Combine the leek, olive oil, and salt in a Dutch oven or 8 quart pot. Cover and cook over medium-low heat for about 10 minutes, until softened. 
3. Stir in the garlic, fennel seeds, thyme, and black pepper and cook for about 30 seconds. 
4. Add all of the potatoes, fennel, milk, and bay leaves and bring to a simmer. Cover and reduce the heat to low and simmer for 10 minutes. The potatoes should be partially tender. Remove the bay leaves. 
5. In a small bowl, whisk together the cornstarch and water and add the mixture to the simmering pot. Remove the pot from the heat and stir in the cream cheese and 2 tablespoons of the Parmesan cheese. 
6. Transfer the potatoes to an 8 inch square baking dish and top with the rest of the Parmesan cheese. Cover with foil and bake for 20 minutes. 
7. Remove the foil and bake the dish for 10 to 15 minutes more, until the potatoes are fork tender and the top is golden brown. 
8. Let cool for 10 minutes before serving. 

Calories
194.65

Fat (grams)
3.62

Sat. Fat (grams)
1.73

Carbs (grams)
35.19

Fiber (grams)
4.94

Net carbs
30.25

Sugar (grams)
6.34

Protein (grams)
6.32

Sodium (milligrams)
327.42

Cholesterol (grams)
8.88

https://www.karenskitchenstories.com/2020/09/scalloped-potatoes-with-sweet-potatoes.html

Karen's Kitchen Stories

sweet potatoes, potatoes, light, low fat

Side dish

American

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.