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“Not a dessert style sweet potato dish! I had this in a newspaper clipping in my Thanksgiving recipes.”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 425 degrees F.
  2. Using a mandoline or sharp knife, slice potatoes about 1/8" thick.
  3. Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning.
  4. Reserve about a dozen of the best slices for the top layer.
  5. Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan.
  6. Layer potatoes until all are used and top with the reserved slices.
  7. Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press).
  8. Place in the oven and bake for 30 minutes.
  9. Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes.
  10. Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer.
  11. Cut into wedges and serve hot.

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