Is it starting to feel like fall in your part of the world? It’s still as hot as ever here in the Bahamas and we can’t wait until it starts to cool down a bit!
So today’s recipe is for all those of you who are starting to feel a nip in the air and whose thoughts are turning to the heartier, comforting foods of winter.
Scalloped potatoes make a yummy and satisfying dish for baby (and Mummy and Daddy too!) – but this recipe is a bit of a twist on the original. For one thing, it uses sweet potatoes as well as white, which makes it more nutritious and gives it a ‘fun’ appearance, with its layers of contrasting colour. What’s more, it uses a tasty stock/milk combination to cook them, rather than the more traditional cream and cheese.
The resulting dish can be thoroughly mashed or even pureed for younger babies (6 months+) and well chopped for older ones. You can serve it as a side dish or even as a complete meal – you can also add diced cooked chicken as you layer the potatoes if you wish!
We hope your little one enjoys it!
To Make Scalloped Potatoes With a Twist You Will Need…
1 leek, trimmed, washed thoroughly and chopped finely
1 large sweet potato
1 large baking potato
8 fl oz (1 cup) milk – use whole milk, or breastmilk/formula if you prefer
8 fl oz (1 cup) low sodium or homemade chicken stock
1 1/2 tablespoons flour
pinch of grated nutmeg
Preheat the oven to 400 deg F (200 deg C).
Peel the potatoes and cut them into slices crosswise, around 1/8″ thick.
Put the flour in a small saucepan and whisk in the milk and stock until thoroughly combined.
Add the sliced leek, bring to the boil, then reduce the heat and simmer for 2 mins.
Layer the potato slices in a shallow baking dish, then pour the milk/stock combination over the top.
Bake for around 1 hour, until the potatoes are tender and golden on top. If you feel like the top is becoming too brown, but the potatoes are not quite tender enough, cover the dish with foil and uncover for the last 10 minutes.
Cool to a safe temperature and serve!