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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The combo of sweet and new potatoes are delightful in a cream sauce with Parmesan.

Ingredients Nutrition

Directions

  1. Heat oven to 375*.
  2. Butter a 13 x 9 x 2 glass baking dish.
  3. Arrange sweet and red potatoe slices, overlapping, in alternating layers in baking dish; there should be about 3 layers of each.
  4. Combine heavy cream, milk, garlic, salt and red pepper in a small saucepan.
  5. Bring to boiling and then carefully pour over potatoes in baking dish.
  6. Bake for 30 minutes and press with spatula.
  7. Spoon cream mixture over potatoes.
  8. Sprinkle with parmesan and bake 30 more minutes or until potatoes are tender and top is brown.
  9. Let stand 15 minutes before serving.
Most Helpful

5 5

You've done it again, Karen! Another great recipe! I never would have thought to pair up sweet taters and reg. spuds in a scallop dish, but, this is awesome. Really simple to fix and it went great with Mystergirl's Beef Paprika, #29950. Made a dandy supper! Thanks, Girl, we really enjoyed! Laudee

5 5

What a beautiful potato dish and just great for fall. I only used about 1 t. salt because my dad has to watch his salt intake. The cream sauce was rich and the parmesan cheese made a great topping. Thanks Karen.

5 5

Really enjoyed this potato dish, Karen. The two different potatoes went well together and made a beautiful appearance. The sauce was wonderful, too. The cayenne definitely gave it some POW. We like our salt so I didn't think 2 teaspoons was too much at all. Just depends on your personal taste for it. Thanks for the posting this recipe.