- 3 oz. grated cheddar or cheddar jack cheese
- 3 oz. grated Parmesan or Asiago cheese
- 2 cups heavy cream
- 5- 6 medium sweet potatoes*
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, roughly chopped (dried will also work but not at tastey!)
- salt & pepper to taste
- Preheat oven to 400F.
Slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the pan.
Continue arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
Original Recipe:Scalloped Hasselbeck Sweet Potatoes – The Baker Chick