Colorful Holiday Potatoes |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago. Ingredients:
1 1/2 lbs red potatoes, peeled |
1 lb sweet potato, peeled |
5 tablespoons flour |
4 tablespoons butter, softened |
1 1/2 cups milk |
1 cup chicken broth |
1 cup fontina cheese (can substitute white cheddar) |
3/4 cup grated parmesan cheese, separated |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
3. Slice potatoes 1/8 inch thin; place in water for 20 minutes.
4. In small bowl, mix flour and butter until smooth.
5. In medium saucepan; heat milk and broth over medium low heat.
6. Add flour mixture to hot milk; cook stirring until thickened and bubbly.
7. Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
8. Remove from heat.
9. Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
10. Top with 1/4 cup parmesan.
11. Bake covered with foil for 45 minutes.
12. Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
13. Allow to sit for 10 minutes before serving.
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