Scalloped Sweet Potatoes and Pancetta

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This twist on scalloped potatoes and ham is IBS-friendly.

Nutritional Facts (per serving)

Nutrition (per serving): 398 calories, 12.69g total fat, 538.64mg sodium, 52.02g carbohydrates, 6.31g fiber, 19.59g protein




  • 1 ½ pound sweet potato
  • 1 ½ pound thin-skinned white potatoes
  • 4 ounces pancetta or ham, diced
  • 1 green or yellow bell pepper, finely chopped
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground dry mustard
  • 1/4 teaspoon ground black pepper
  • 2 ½ cups lactose-free milk
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 ounces sharp Cheddar cheese, grated
  • Chives or scallion greens for garnish


  1. Preheat oven to 325° F. Grease a 2-quart baking dish.
  2. Scrub the potatoes and microwave them on high until they can be pierced with a fork. Cooking time may vary depending on the size of the potatoes, so check and remove smaller ones as needed during microwaving to avoid overcooking.
  3. When cool enough to handle, slice all potatoes into 1/4″-thick slices and arrange them attractively in the baking dish. Distribute the pancetta and the pepper evenly over the potatoes.
  4. Combine the dry ingredients in a small saucepan and stir them together. Measure the cold milk into the pan.
  5. Over medium heat, stir continuously, with a flat-edged spatula running along the bottom of the pan, until the sauce just begins to boil. Remove from the heat and stir in the shredded cheese. Immediately pour the sauce evenly over the potato mixture.
  6. Bake for 50 minutes or until golden brown and bubbly.
  7. Remove from the oven and allow the dish to rest for 30 minutes before garnishing and serving.

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