Recipe of the Week: Sweet and White Scalloped Potatoes

Tis the season for comfort food!


1 can (12 oz.) Carnation evaporated milk

2 chicken flavor bouillon cubes

1 teaspoon onion powder

1/2 teaspoon dried thyme leaves

4 cups (1 1/2 lbs.) white potatoes, peeled, cut into 1/4-inch slices

2 cups (1/2 lb.) sweet potatoes or yams, peeled, cut into 1/4-inch slices

1/2 cup grated Parmesan cheese



Heat evaporated milk, chicken bouillon cubes, onion powder and thyme in large skillet over medium high heat, stirring occasionally until mixture comes to a boil and bouillon is dissolved.  Add potatoes. 

Cook, stirring occasionally, until mixture comes to boil.  Cover: reduce heat to low.  Cook, rearranging potatoes gently and occasionally for 35 to 40 minutes or until potatoes are tender.  Sprinkle with Parmesan cheese.  Serve immediately.

Marty Williams, Thousand Oaks

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