Scalloped Yams

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F. Lightly coat a 9- by 13-inch baking dish with cooking spray.

Step 2

Peel the yams. Using a sharp knife or a mandoline, cut the yams into thin (⅛-inch thick) slices.

Step 3

Arrange the yam slices in rows, overlapping one yam slice with the next one. Arrange in a single layer.

Step 4

Heat the olive oil in a small saucepan set over medium heat. Add the shallots. Cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.

Step 5

Push the shallots to one side of the saucepan. Add the butter. Once the butter is melted, add the flour and garlic. Cook, stirring constantly, for 1 minute.

Step 6

Gradually add the broth, whisking the whole time until the broth and flour are combined. Continuing to whisk, slowly pour in the milk. Add the salt, pepper, nutmeg and cayenne pepper.

Step 7

Lower the heat to medium-low. Whisking frequently, heat the milk but do not allow it to bubble. Boiling the milk may lead to the sauce separating when the yams bake.

Step 8

Once the milk is warm, immediately remove it from the heat. Let it sit for about 5 minutes. Stir in ½ cup of the grated cheese until the cheese is melted Pour the mixture evenly over the rows of yam slices.

Step 9

Top the yams with the remaining 1 cup of grated cheese.

Step 10

Bake until the sweet potatoes are tender when pierced with a fork and the cheese is melted. The yams should not be mushy.

Step 11

Let rest for 10 minutes. Garnish with parsley, if desired. If there is some liquid in the bottom of the pan, use a slotted spoon to serve.

Step 12

Note 1: Chicken broth can be used in place of vegetable broth. Take note that the recipe will no longer be vegetarian.