 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
From the Marlboro Country Cookbook....something to perk up the standard side of mashed or baked potatoes. Thinly sliced red, white and sweet potatoes are layered and baked with butter and fresh grated Parmesan (I sometimes substitute Asiago cheese). This particular cookbook is perhaps my favorite. Very rich, western and south-western style recipes. If you can get your hands on one (through E-Bay, a yard sale or otherwise) I highly recommend you add it to your cookbook collection! Ingredients:
2 large white potatoes |
2 medium sweet potatoes |
3 -4 medium red potatoes |
1/2 cup butter, melted |
3 tablespoons fresh parmesan cheese, grated (or asiago cheese. additional cheese may be sprinkled between potato layers, if desired) |
salt and pepper |
Directions:
1. Wash and pare white and sweet potatoes; wash redskin potatoes, do not pare. Cut all into thin slices; no thicker than 1/4 inch and thinner if you can manage it. (A mandolin slicer works great for this!) Keep potatoes in salted water as you work. There should be approximately 2 cups of each potato.
2. Brush the bottom and sides of a 12x8 inch baking dish with melted butter; sprinkle with 3 tablespoons cheese.
3. Drain and dry potatoes.
4. Arrange 6 layers of potato slices in baking dish in this alternating order: white; sweet; redskin. Brush each layer with melted butter and sprinkle with salt and pepper. If desired, sprinkle each layer with additional grated cheese. End with redskin potatoes.
5. Cover baker tightly with aluminum foil. Bake in a 350 degree oven for 45 minutes. Carefully remove foil and continue baking for 30 minutes, until potatoes are brown and tender.
|
|