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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 20 minutes; Cook: 58 minutes; Total Time: 1 hour and 18 minutes. Ingredients:
2 teaspoons olive oil |
1 cup fresh whole-wheat breadcrumbs |
1/4 cup chopped pecan halves |
4 garlic cloves, minced and divided |
cooking spray |
1 1/2 pounds peeled sweet potatoes, cut into 1/4-inch-thick slices |
2 pounds peeled russet potatoes, cut into 1/4-inch-thick slices |
1 1/4 cups half-and-half |
1 tablespoon all-purpose flour |
1 1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme leaves |
Directions:
1. Preheat oven to 425°. Heat oil in a medium nonstick skillet over medium-high heat; add breadcrumbs, pecans, and half of garlic. Cook mixture until crumbs are golden (about 5 minutes), stirring well. Remove from heat; set aside. Coat an 8- x 8-inch baking dish with cooking spray; arrange potato slices in dish, alternating between sweet and Russet. Combine half-and-half and next 5 ingredients (through thyme) in a small bowl. Stir in remaining half of garlic; whisk well. Pour half-and-half mixture over potatoes in dish. Cover dish tightly with foil; bake in middle of oven 45 minutes to 1 hour or until potatoes are tender.
2. Remove foil; discard. Sprinkle breadcrumb mixture evenly over potatoes; return to oven. Bake until crumbs are crispy, liquid is bubbling and reduced, and potatoes are tender (about 8 minutes). Let stand at least 15 minutes; serve.
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