I am of the belief that if you can make something with a potato you can probably make it with a yam and it will rock! I found a recipe for scalloped yams (let’s just re-clarify where I live yams are the orange guys) and tried it for our Thanksgiving dinner. I actually made two pans so I got to eat them for a few days (that and the recipe I used called for 3-4 yams but I had huge ones so I cut way too many).
This is a relatively inexpensive side dish to make as the yams are usually pretty inexpensive. The cheese is the only item on the pricey side.
- butter to grease baking dish
- 1 small onion
- 1 large (or 2-3 smaller) yams
- 2 cups whipping cream
- 2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2-3/4 cup fresh grated parmesan
- 1 teaspoon dried thyme
- Peheat oven to 375. Lightly grease a 9×13 baking dish.
- Slice onions. Peel yams and slice into 1/4 inch pieces.
- Whisk the whipping cream, dijon and salt and pepper.
- Layer half the yams slices in the baking dish. Add half of the onions and then half of the cream mixtures. Repeat with one more layer.
- Sprinkle cheese on top and finally sprinkle the thyme on.
- Bake tightly covered with foil for 15 minutes then remove foil for remainder of cooking time approximately 30-40 minutes. Yams will be tender and sauce and cheese with be bubbly.