Best of Both Worlds Potatoes Anna
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
1 8-inch casserole
- Serves:
- 10
ingredients
- 4 tablespoons butter
- salt and pepper
- 2 teaspoons thyme
- 2 sweet potatoes, peeled and thinly sliced
- 5 russet potatoes, peeled and thinly sliced
- 2 medium sized leeks, trimmed, quartered, and finely chopped
- 1 1⁄2 cups parmesan cheese
directions
- Preheat oven to 425. Melt 1 tbs butter in 8-inch nonstick skillet over medium heat. Swirl pan to coat bottom and sides; set aside.
- Toss sweet potatoes with 1 1/2 tsp butter and half the thyme. Toss russet potatoes with the rest of the butter and thyme in a second bowl.
- Place one layer of russet potatoes in overlapping circles on bottom of skillet. Cover moderately with leeks and sprinkle with desired amount of salt and pepper. Top with layer of sweet potatoes. Sprinkle with 1/4 cup Parmesan. Repeat layering, ending with a layer of sweet potatoes.
- Place skillet on burner. Cook potatoes 5 minutes over medium heat to brown bottom. Transfer skillet to oven and bake 45 to 50 minutes. set 9 inch plate on top of skillet and flip upside down to unmold potatoes. Slice into wedges and serve.
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Reviews
-
Delicious different side dish! I do say that this did NOT fit in an 8-inch skillet--I ended up switching it to a baking dish and putting in the oven so that I could fit all the potatoes in. It wasn't nearly as pretty this way, but I did get to add additional seasoning at the end as I did not add enough while layering. I also wasn't sure if it was supposed to be 1 1/2 Tablespoons for each of the potato mixtures or 1 1/2 tsp in one and several tablespoons in the other? Anyway, it was good for something different!