Bi-Coloured Scalloped Potatoes
Bi-Coloured Scalloped Potatoes
Open in full-screen mode

Bi-Coloured Scalloped Potatoes

20 MIN
1 H



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. Wash the potatoes and sweet potatoes, drain and slice them thinly with a mandolin. Do not rinse the sliced potatoes so that they retain maximum starch.
  3. Butter the sides and bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Line the bottom of the dish with slices of sweet potatoes. Sprinkle with cheese and drizzle with cream. Season with salt and pepper. Cover with a layer of potatoes, drizzle with cream and sprinkle with chives. Continue with all the ingredients and season with salt and pepper between each layer. Cover with aluminum foil.
  4. Bake for about 1 hour or until the vegetables are tender.
  5. If necessary, brown under the broiler. Let stand for 10 minutes, cut into squares and serve.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.