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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe has been revised from a recipe from a Better Homes & Gardens grilling cookbook - to be cooked on the grill but I turned it into a casserole instead. Ingredients:
2 medium sweet potatoes, peeled and thinly sliced (12 oz.) |
4 small red potatoes, thinly sliced (8 oz.) |
4 onion rings, separated |
2 tablespoons margarine or 2 tablespoons butter, cut into small pieces |
4 sprigs fresh rosemary or 4 fresh basil or 4 fresh oregano |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup shredded smoked provolone cheese (2 oz.) or 1/2 cup gouda cheese (2 oz.) |
Directions:
1. Preheat oven 350*.
2. Spray bottom of casserole dish with pam.
3. In a 2 quart casserole dish divide sweet potatoes and red potatoes, alternating and overlapping the slices. Top with onion, margarine, herb, salt, and pepper. Cover and bake until tender. Use toothpick test. [potato cooking time varies - new potatos take longer - as also if you slice them thicker it will take longer to cook] Uncover; sprinkle with cheese; melt.
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