Scalloped Sweet Potatoes with Sage Cream Sauce


These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes These scalloped sweet potatoes are actually a mix of russet potatoes and yams smothered in sage cream sauce and baked with Gruyère cheese. This twist on a classic holiday side dish is guaranteed to steal the spotlight at your next holiday dinner or special gathering!

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A few years ago at Thanksgiving, my husband and I came up with the idea to put a spin on traditional scalloped potatoes by mixing regular russet potatoes with yams and flavouring with fresh sage from our garden. 

The final product was so delicious that it quickly became a crowd pleaser and a favourite dish at Thanksgiving and Christmas. 

We would make it year-round if it weren’t so decadent! But keeping it a special dish for holiday meals makes it all the more special (and keeps our buttons from busting off our pants).

 

How it all began…

Scalloped potatoes have always been one of my favourite holiday dishes. I’m not generally a huge fan of potatoes as I find them too heavy and starchy most of the time. But thinly-sliced potatoes in a creamy sauce with melted cheese??? Um, yes please.

Still, I wanted to mix it up a bit, so when we found out we’d be hosting Thanksgiving dinner a few years ago, we decided to make a scalloped potato dish with a bit of a twist. 

We opted to do a 50/50 mix of regular potatoes and yams, and used fresh sage from our garden to make an herb-infused creamy sauce that we just knew would compliment this twist on a classic holiday side dish.

I was inspired by a recipe I’d once tried that consisted of pumpkin-stuffed pasta shells with sage cream sauce. I remembered the sauce being out-of-this-world delicious and wanted to recreate it. 

I also figured that since sage went so well with pumpkin, it would also go well with yams. I’m not really sure why I equated yams with pumpkins, other than the fact they’re both orange-coloured vegetables that are best enjoyed in the fall and winter months. But for whatever reason, I just knew that since pumpkin and sage went together so well, yams and sage would too.

 

Related: Spaghetti Squash With Brown Butter & Sage

 

So we assembled our dish, row by row, covered it in sage cream sauce and, of course, topped it with melted cheese.

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

 

The best melty cheese for scalloped sweet potatoes

I think we used Swiss cheese the first time we made this, and it was really yummy. But as we made this dish more and more, the recipe began to evolve a bit and we upgraded to Gruyère cheese instead.

Gruyère is a type of Swiss cheese, but it’s richer and more flavourful than the standard Emmental-style Swiss Cheese (the kind with the holes in it) that we’re used to. You can, however, use either for this dish. But if you can afford the extra few bucks to splurge on Gruyère, I highly recommend it. It is hands down the best “melting” cheese on Earth. In my humble opinion, of course:)

The first time we made these scalloped sweet potatoes, they were a hit all around. We demolished the whole baking dish in no time and we and our family members raved about how good it was.

Naturally, we’ve kept this in our arsenal and have continued to make it at just about every holiday dinner throughout the year, especially Thanksgiving and Christmas, which we now tend to host every year. Coincidence?

 

The evolution of a much anticipated holiday side dish

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

We’ve now made this at least a half dozen times (probably more), and each time the dish seems to evolve just a little. I think we’ve finally perfected it. Oh, and every time we make it now, we make a double batch so we have one whole pan left over for ourselves. Because there is rarely, if ever, leftovers from just one pan full after a family meal! And we like to, um, indulge over the holiday season;)

We haven’t changed much from our original recipe (except the aforementioned cheese upgrade), but I think we’ve finally got all of the portions just right. Oh ya, and we now add a layer of sage cream sauce in between each layer of potatoes rather than just pouring it over top, making this dish the creamiest, most flavourful and decadent side dish to grace our table each holiday season. 

This is not for the dieter, the vegan, or the faint of heart. But if you’re in search of a dish your guests will be raving about all the way until your next holiday dinner, look no further my friend. This is it.

 

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

Scalloped Sweet Potatoes with Sage Cream Sauce

Yield: 12 servings
Cook Time: 1 hour 55 minutes
Total Time: 1 hour 55 minutes

Ingredients

  • One medium to large yam or sweet potato (yams add a beautiful bright orange colour to this dish), sliced thin
  • 2-3 large russet potatoes, sliced thin
  • 1/2 a large onion, finely diced
  • 3 cloves of garlic, minced
  • 1/4 cup butter, plus extra for greasing baking dish
  • 2 cups whipping cream (or substitute heavy cream)
  • 3 cups (about 300g) of Gruyère cheese, shredded (if you can’t find Gruyère you can substitute Swiss or Emmental)
  • One bunch of fresh sage or 1/4 cup of dried sage, chopped fine
  • 1/4 tsp. sea salt, plus more to taste
  • Fresh cracked pepper to taste

Instructions

  1. Prepare all of your ingredients so they’re ready to be assembled. For best results, slice potatoes very thin; About 1/8 or even 1/16 of an inch thick is best. Place sliced potatoes in a bowl of cold water to prevent browning and strain them well before assembling dish. Make sure to strain out as much liquid as possible (we strain our potatoes and then pat them dry on paper towels to help absorb any extra liquid). Yams do not need to be placed in water as they will not discolour.
  2. Preheat the oven to 400ºF. Melt butter and sauté onions and garlic until soft and translucent. Add cream and stir to mix well. Bring to a simmer and add sage, salt and pepper. Simmer for 4-5 minutes, stirring constantly to help infuse the flavour of the sage into the cream sauce.
  3. Lightly grease a 9x13-inch baking dish. Begin by assembling the first layer. Start with a single layer of yams. Then add a single layer of potatoes on top of the yams. Sprinkle a light layer of cheese over both layers of potatoes and cover with a light layer of sage cream sauce. Sprinkle with a little more salt and pepper to taste. Repeat 3 more times until you have 4 layers of yams, potatoes, cheese and sauce. Pour any extra sauce over the top layer and top with any remaining cheese.
  4. Cover with aluminum foil and bake covered for 45 minutes. Remove foil and bake for another 30 minutes. Remove from the oven and let cool for 10-15 minutes before serving.

CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!

That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.

From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!

I’m excited to announce that I’ll be reopening the Society doors for a limited time starting next week, and wanted to give you the heads up NOW so that you can get on the waitlist and make sure you don’t miss out when enrollment opens.

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I very rarely go on a rant about current events but this has me feeling really fired up…

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As parents who only have the best interests of our children at heart, this could happen to any one of us. We can’t let this be normalized. Remember “first they came for (fill in the blank), and I said nothing. Then they came for me and there was no one left to speak for me.”

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I lamented to her about how busy we’ve been and how hard it’s been to keep on top of this year. Very sincerely, she replied “wait until you have another one,” referring to our baby on the way.

“You’ll be moving back to the suburbs so quick, mark my words,” she said.

Now, I don’t for a second think there was any ill intent behind her statement, but still, it took me aback.

“We’ll never move back to the city or the suburbs,” I replied with a laugh. “This may be hard work but we love it.”

She then repeated her statement and followed it up with “just you wait and see.”

I decided not to continue the back and forth. After all, I told myself, it doesn’t matter if she or anyone else knows what’s truly in your heart. It doesn’t matter if she understands that there’s no amount of difficulty that would make me run back to the suburbs and leave this life behind. In fact, our dream is to upgrade to a bigger property someday where we can grow an even bigger garden and add more livestock to our homestead!

Likewise, I visited the city last weekend for a family event and as always, I had at least a couple people ask me “so when are you moving back to the city?”

Seven years later, and still we have friends and family members who think this is just a phase we’re going through, and eventually we’ll come to our senses and move back.

I used to get offended by these questions because I felt unseen; I felt like nobody took this life that I’m so passionate about seriously, and thought it was “cute” that I was “playing farmer” for a bit, but eventually I had to grow up and become part of the “real world” once again.

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Can you relate? How do you (politely) respond when someone questions your lifestyle choices or implies that you’ll eventually come to your senses and come back to “reality”?

Let me know below 👇
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The fall issue of Modern Homesteading Magazine just dropped!

In this issue you’ll find:

• Preparedness tips, tricks and advice to help you be ready for anything on the homestead (and in life!)
•The ultimate guide to growing garlic at home and it as both food and medicine
• Drool-worthy recipes that feature garlic as the star!
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• Advice on how to learn and grow from perceived homesteading “failures”

And more!!!

Go to modernhomesteadingmagazine.com or click the link in my bio @anna.sakawsky to subscribe or login to the library and read the latest issue if you’re already subscribed!
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When I first started homesteading, I had a burning desire to become more self-sufficient and live a more sustainable life.

Ever since I can remember, I’ve been a rebel at heart, and learning how to homestead and become more self-reliant was a way for me to “throw a proverbial middle finger to the system” and live life on my own terms.

As a teenager, I was the girl who drove around town with punk rock music blaring from my car, Misfits sticker on the back and studs around my wrists. I felt misunderstood and angsty and like I desperately didn’t fit in with the world I grew up in.

I always knew in my soul that I wanted something different; Something more.

Today I’m the mama with stretch marks on my belly and battle scars on my heart. I’m the woman who gardens and cans food and makes her own tinctures and believes in something greater than herself and fights every day to stay free in a world that feels increasingly engineered to keep us hopelessly dependent.

Today I feel whole and at peace, and connected to a higher power and a higher purpose. I feel like I’ve finally found the place where I belong.

This journey has been about so much more than homesteading for me, and I've learned, lost, gained and loved so much more than I ever could have imagined.

Because, as I've said before, homesteading doesn't happen in a vacuum. Life is always happening at the same time.

This is the full, raw and unfiltered story of my homesteading journey, and how I've gained so much more than a pantry full of food along the way.

Click the link in my bio @anna.sakawsky to read more or check it out here >> https://thehouseandhomestead.com/how-it-started-how-its-going
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The news we’ve all been waiting for…

IT’S A BOY!!!

After so many years and too many losses, our hearts are so full and it feels like we are inching closer to our family finally being complete.

I’ve always known in my heart and soul that we were meant to have a girl and a boy. I know, it sounds cliché and very “nuclear family,” but years ago I saw a psychic who told me I would have a girl who loved to be centre stage and had a personality larger than life, very much how our daughter has turned out!

She also said I would have a boy who would be much more introverted and in tune with nature and with his own intuition. That’s yet to be seen, but I’ve always had this unwavering vision of a son and a daughter that fit these descriptions, and my heart has been set on a son ever since we had Evelyn.

Of course, things went sideways for a few years. Shortly after Evelyn was born, I became pregnant again, but we made the heartbreaking decision to terminate that pregnancy at 24 weeks due to a severe medical diagnosis. We lost our son, Phoenix Rain on June 15, 2018. Our hearts were shattered and have never fully healed.

Over the next few years, I had 3 more early miscarriages. None of the doctors knew what was causing them as most didn’t seem to have any sort of genetic explanation. We were told it was “something environmental,” but weren’t given any clues as to what that could be.

After pushing to see several specialists last year (after our most recent loss), and being told once again that there was “nothing wrong with me,” I finally got another opinion and found out I had something called Chronic Endometritis: A low-grade infection in my uterus that I believe in my heart was caused by my c-section with our daughter; A c-section I didn’t want and probably didn’t need, but felt I needed because I was under pressure to make a decision before the surgeon went off duty.

I’ll never know for sure, but when I pushed for more testing and finally got a simple round of antibiotics, the endometritis cleared up. I got pregnant again almost immediately and so far we now have a healthy baby boy on the way.

(Continued in comments…)
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We’re living through interesting times. Many people have even used the term “unprecedented times,” and while that may be true in that there has perhaps never been another time in history when we’ve faced so many existential threats all at once (ie. a global pandemic, climate change, political divisions, AI advancing at an incredible rate, cyber attacks, nuclear threats, globalization, food shortages, supply chain issues, hyperinflation, social media and the age of information/misinformation, etc. etc. all converging at once). But despite all of this, we are not the first generation(s) of humans to face hardships and threats of great magnitude, and in fact we’ve had it better than any other previous generations for most of our lives, especially here in the west.

The fact is, there are lots of things we can do to ensure we’re not sitting ducks when these threats come knocking at our door. But it takes action on our part, not waiting around for someone else to fix things or take care of us.

In the Summer issue of Modern Homesteading Magazine, I sat down with The Grow Network’s Marjory Wildcraft to talk all about the realities of our current climate, including worsening inflation and looming global food shortages, as well as what every day people like you and I can actually DO to improve our food security, become more self-sufficient, care for our families and communities and ensure our own survival and wellbeing even in difficult and uncertain times like these.

While I don’t believe in fear mongering, I do believe in acknowledging hard truths and not burying your head in the sand. That being said, things may very well get worse before they get better, and we would all do well to start learning the necessary skills, stocking up on essential resources and preparing now while there’s still time.

Check out the full interview in the summer issue of Modern Homesteading Magazine. Link in bio @anna.sakawsky to subscribe or go to www.modernhomesteadingmagazine.com to subscribe or login and read the current issue.

#foodshortages #selfsufficiency #selfreliance #foodsecurity #foodsecurityisfreedom #homesteading #growyourownfood #fightinflation #stayfree
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