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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From The Big Book of Casseroles , a flavorful and colorful dish of sweet and white potatoes, in broth seasoned with caraway seeds. Food processor makes slicing easier. A great Fall-Winter side for any meal. Embarrassingly simple ! Ingredients:
2 large baking potatoes, peeled and sliced in 1/4 inch slices |
2 large sweet potatoes, peeled and sliced in 1/4 inch slicesc |
1 yellow onion, sliced into rings |
3 tablespoons parsley, chopped |
1 teaspoon caraway seed |
1/2 teaspoon salt |
pepper |
1/2 cup chicken broth |
1 tablespoon butter, cut up |
Directions:
1. Preheat oven to 350 degrees.
2. Place potatoes, onions, parsley, and seasonings in 2 1/2 quart casserole lightly coated with cooking spray or oil.
3. Mix well.
4. Pour broth over all.
5. Dot top with butter.
6. Cover and bake until potatoes are tender, about 1 hour.
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