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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Lighter than other versions but just as delicious! The recipe comes from Essentials of Home Cooking by Bonnie Stern. Ingredients:
1 tablespoon butter, divided in two |
3 lbs yukon gold potatoes, about 6 large |
1 lb sweet potato, about 2 large |
1/4 cup extra virgin olive oil |
2 teaspoons salt |
1 teaspoon pepper |
1 tablespoon chopped fresh rosemary or 1 tablespoon thyme (or 1/2 tsp dried) |
Directions:
1. Preheat oven to 425F.
2. Line bottom of an 8- 10 cup baking dish with parchment paper& coat with half the butter.
3. Peel both types of potatoes, cut into 1/4 inch thick slices& arrange the half of the regular potatoes in layers in the prepared dish; sprinkle each layer with some of the olive oil& some of the seasonings.
4. Arrange all of the sweet potatoes on top; sprinkle with some of the olive oil& seasonings.
5. Continue layering the remaining regular potatoes, sprinkling each layer as before.
6. Coat another piece of parchment paper with the remaining butter& place, butter side down, on top of the potatoes.
7. Weigh this down with a heavy, oven-proof dish (or foil covered bricks) and bake for an hour or until potatoes are tender.
8. Remove weights& paper; let potatoes rest for 5 minutes before inverting onto a serving dish& removing other piece of parchment.
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