Sweet and White Scalloped Potatoes

Anita Hoffman


A twist on a classic dish. This dish has layers of sweet and white potatoes in a creamy sauce, accented with Parmesan cheese and thyme. A great side dish with chicken, ham or pork chops.
Recipe and photo adapted from Meals.com.

★★★★★ 1 vote
20 Min
40 Min
Stove Top


1 can(s)
(12 ounces) evaporated milk
1-1/2 tsp
instant chicken flavor bouillon or 2 chicken flavor bouillon cubes
1 tsp
onion powder
1/2 tsp
dried thyme leaves
4 c
(1-1/2 pounds) potatoes, peeled, cut into 1/4 inch slices
2 c
(1/2 pound) sweet potatoes or yams, peeled and cut into 1/4 inch slices
1/2 c
grated or shredded parmesan cheese (5 ounces)


1Heat evaporated milk, bouillon, onion powder and thyme in large skillet over medium-high heat, stirring occasionally, until mixture comes to a full boil and bouillon is dissolved.
Add potatoes.
2Cook, stirring occasionally, until mixture comes to a full boil.
Cover; reduce heat to low.
Cook, rearranging potatoes gently and occasionally, for 35 to 40 minutes or until potatoes are tender.
Sprinkle with cheese; serve immediately.
3Cooking tip: for quick thin potato slices, use slicing blade of a food processor.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American