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Happy Thanksgiving!

We are proud of our Evansville food culture. To celebrate the season and to thank you for being an advocate for our region, we wanted to share one of our favorite holiday recipe’s from the chef at Schymik’s Kitchen, Scott Schymik.

We hope you enjoy and wish you a safe and happy holiday season.

Schymik’s Scalloped Sweet Potatoes Au Gratin

PREP
10 minutes

BAKE
40 minutes

MAKES
8 servings

INSTRUCTIONS

Preheat oven to 400 degrees. Grease a 9x13 casserole dish.

Toss the potatoes and herb cream to coat. Add the bacon and 2 cups of cheese and toss again. Transfer to the casserole dish and cover with aluminum foil. Bake 30-40 minutes. Uncover and sprinkle remaining cheese over the top and broil until cheese is golden. Let rest 10 minutes before serving.

INGREDIENTS

2 lbs sweet potatoes, peeled and sliced ⅛ inch thick and immediately soak in the herb cream
2 ½ cups grated gruyere cheese
½ lb bacon, cooked and chopped into ¼ inch bits

Herb Cream:
Mix all ingredients in a sauce pan and simmer for 8 minutes.
3 cups heavy cream
2 TBSP butter
1 small onion, sliced
3 cloves minced garlic
1 TBSP fresh chopped parsley
1 TBSP fresh chopped chives
1 tsp fresh thyme
¼ tsp cayenne pepper
¼ tsp ground nutmeg
Salt and pepper to taste

Share Your Vision

We’d love to see your version of Schymik’s Scalloped Sweet Potatoes Au Gratin! Tag us on Instagram @VisitEvansville and #EvansvilleRecipes.

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