Sweet & White Scalloped Potatoes

I almost forgot to grab a picture of these before they were gone! These scalloped potatoes are a wonderful side dish for an Easter ham, but I think they'd be great with just about any meat.

There are two things that make this dish unique compared to other scalloped potatoes. The first is that they include sliced sweet potatoes. The second is that they are made on top of the stove, freeing up your oven for other things, like that ham or a pan of rolls.

Giving credit where it is due, this recipe is from the Carnation Milk Company. I clipped it from a local grocery ad.


Sweet & White Scalloped Potatoes

1 can (12 oz.) Carnation Evaporated Milk
2 chicken bouillon cubes
1 teaspoon onion powder
1/2 teaspoon dried thyme leaves
4 cups peeled and sliced white potatoes
2 cups peeled and sliced sweet potatoes
1/2 cup Parmesan cheese

Heat evaporated milk, bouillon cubes, onion powder and thyme in a 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 a 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.