Best-of-Both-Worlds Potatoes Anna Recipe
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If you're torn between serving regular potatoes or sweet potatoes, try this spectacular dish, which calls for both.
Ingredients
- 4 tablespoons unsalted butter
- 2 sweet potatoes, peeled and thinly sliced (about 1-1/2 pounds)
- 3 Russet potatoes, peeled and thinly sliced (about 1-1/2 pounds)
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium-sized leek, trimmed, quartered and white part finely chopped (about 1 1/4 cups)
- 1/4 cup grated Parmesan cheese
- Preheat oven to 425 degrees F. Melt 1 tablespoon butter in 8-inch ovenproof nonstick skillet over medium heat. Swirl pan to coat bottom and sides; set aside.
- Toss sweet potatoes with 1-1/2 tablespoons butter, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper in medium bowl. Set aside.
- Toss Russet potatoes with remaining butter, thyme, salt and pepper in second bowl.
- Place one layer of Russet potatoes in overlapping circles on bottom of skillet. Sprinkle with leeks, and top with layer of sweet potatoes. Sprinkle with 1 tablespoon Parmesan. Repeat layering, ending with layer of sweet potato slices.
- Place skillet on burner. Cook potatoes 5 minutes over medium heat to brown bottom. Transfer skillet to oven, and bake 45 to 50 minutes, or until potatoes are tender and beginning to brown. Set 9-inch plate on top of skillet. Flip upside down to unmold potatoes. Slice into wedges, and serve.
- Calories 199, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 412 mg, Carbohydrate 31 g, Fiber 4 g, Protein 4 g, Sugars 9 g
- Percent Daily Values are based on a 2,000 calorie diet
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