Scalloped Sweet Potato & Oyster Casserole

Preheat oven to 350 F. Peel potatoes and slice into ¼” thick slices. Boil potatoes in a pot of salted water until softened (10-15 minutes).

Drain the cans of oysters reserving the liquid. Set the liquid aside. Chop the oysters into bite-size pieces and set them aside.

In a saucepan over medium heat, cook the onion in the butter until soft. Blend in half of the flour. Add 1 cup of the reserved oyster liquid, cream and salt. Blend well. Stir in the remaining flour. Cook over medium heat until thickened.

When they are done, drain the potatoes.

In a buttered casserole dish (8×10-inch or similar) layer half of the potatoes. Top with half of the oysters. Top with half of the cheese. Top with the remaining potatoes. Pour the stock-cream mixture over the potatoes. Spread it across the top. Top with the remaining oysters. Top with the remaining cheese. Top with the cracker crumbs.

Cover dish with a sheet of foil and cook for 25 minutes at 350 F. Uncover and cook for 10 more minutes.