 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
This recipe uses sweet potatoes and white potatoes. They are great together! Ingredients:
2 large russet potatoes, peeled |
2 large sweet potatoes, peeled |
1/2 cup thinly sliced onion |
3 tablespoons flour |
1 teaspoon thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup shredded sharp cheddar cheese |
1 1/2 cups fat-free half-and-half, can use milk, evap milk |
3 tablespoons butter, cut up |
Directions:
1. Preheat oven to 375.
2. Lightly grease a casserole dish; set aside.
3. Thinly slice all the potatoes (about 1/4 thick or less).
4. In a small bowl, mix together the flour, thyme, salt and pepper; set aside.
5. Spread the slices of one of the russet potatoes in the prepared casserole dish.
6. Spread the slices of one of the sweet potatoes on top of the russet slices.
7. Spread the onion slices over the sweet potato slices.
8. Evenly sprinkle with HALF of the seasoned flour mixture.
9. Evenly sprinkle with HALF of the cheese.
10. Spread remaining russet slices over top, followed by the remaining sweet potato slices.
11. Evenly sprinkle with remaining seasoned flour mixture and remaining cheese.
12. Pour 1 1/2 cups ff half and half over everything.
13. Dot with butter.
14. Cover with nonstick foil and bake at 375 for 45 minutes.
15. Uncover after 45 minutes and continue to bake at 375 for another 20-30 or until as browned as you like it.
|
|