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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Modified from , published in The Dallas Morning News on November 21, 1999 - Recipe by Gil's Elegant Catering Ingredients:
1 small onion (chopped fine) |
2 garlic cloves (minced) |
1/4 teaspoon salt |
1 pint half-and-half |
6 large russet potatoes (peeled and sliced thin) |
6 sweet potatoes (peeled and sliced thin) |
4 eggs (lightly beaten) |
1/4 teaspoon black pepper (freshly ground) |
4 ounces parmesan cheese (freshly grated) |
Directions:
1. Saute onions and garlic until transparent, but not browned.
2. Preheat oven to 350°F.
3. Layer potatoes (alternating colors) in a 13x9 Pyrex dish, sprayed with cooking spray.
4. Combine onion mixture, salt, half and half, eggs, and pepper.
5. Pour egg mixture over potatoes.
6. Add cheese and bake uncovered for 30-35 minutes, or until potatoes are fork tender.
7. Cool and cut into squares. Serve warm.
8. Makes 12 servings.
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