Scalloped Yam, Sweet Potato and Beet
To satisfy my craving for scalloped potatoes, I made a much healthier version of creamy heaven.
The yam and sweet potato were peeled and steamed and the beet was baked in its skin. They were then sliced, arranged beautifully, smothered in a creamy cheese sauce and topped with a sprinkle of Parmesan, cheddar cheese and dehydrated parsley.
This is must try, you will enjoy it!
Scalloped Yam, Sweet Potato and Beet
To satisfy my craving for scalloped potatoes, I made a much healthier version of creamy heaven.
The yam and sweet potato were peeled and steamed and the beet was baked in its skin. They were then sliced, arranged beautifully, smothered in a creamy cheese sauce and topped with a sprinkle of Parmesan, cheddar cheese and dehydrated parsley.
This is must try, you will enjoy it!
Open in Cookpad AppSteps
- 1
Peel and steam sweet potatoes and yams whole until tender but not too soft.
- 2
Bake beets in skin for 40 mins. Will be firm but not hard.
- 3
To make sauce, heat oil in a pan on low flame.
- 4
Sift flour in gradually and stir continuously to ensure no lumps.
- 5
Stir for 3 mins.
- 6
Add in milk and stir occasionally so underneath will not burn.
- 7
After about 10 mins, it will thicken.
- 8
Add in 3/4 of cheese and stir well.
- 9
Peel beets when done and slice in 1/4 inch slices.
- 10
Slice sweet potato and yam as well.
- 11
Pour 1/4 of sauce in baking dish and spread out on bottom.
- 12
Arrange slices and pour remained of sauce over them.
- 13
Sprinkle remainder of cheesed and little dried parsley over top.
- 14
Bake for 40 mins or until bubbly and slightly brown.
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