Prep 15 mins
Cook 20 mins
I'm not really a fan of microwave cooking, but I find that when the weather is very hot, microwave cooking will not heat up your house like a regular oven will... this is a recipe that really turns out well! The microwave cooking time is only estimated depending on the size of your potato slices and the power of your microwave. I use a mandoline to slice mine. This takes less than half the cooking time of a regular oven, and is really a delicious side dish, you can also do this using about 2-1/2 pounds of all russet potatoes, or all sweet potatoes. I also like to sprinkle some Parmesan cheese and caramalized onions that I store in my freezer in between the potatoes when layering, but that is optional.
- 1 1⁄4 lbs russet potatoes, peeled and thinly sliced (about 2 large)
- 2 teaspoons dried rosemary (rubbed between fingers to release the flavors, or use 1 tbsp fresh finely chopped)
- 1 1⁄4 lbs sweet potatoes, peeled and thinly sliced (2 medium potatoes)
- 1 1⁄2 cups whipping cream (unwhipped)
- 1 1⁄2 cups swiss cheese
- 1⁄2 cup parmesan cheese
- salt and black pepper (I use seasoning salt)
- Butter a 8 x 8-inch microwave-safe baking dish.
- Arrang HALF of the sliced russets in the baking dish; season with salt and pepper.
- Sprinkle about 1/4 of the dried rosemary over the russets.
- Top with HALF of the sweet potato slices, then season with salt and pepper, then sprinkle with 1/4 of the the rosemary.
- Repeat layering with russets and sweet potatoes, seasoning each layer with salt and pepper and 1/4 rosemary.
- Pour/drizzle the whipping cream over.
- Cover tightly with heavy microwave plastic wrap.
- Microwave on HIGH until the potatoes are tender (about 18-20 minutes).
- Remove and sprinkle BOTH cheeses over the potatoes.
- Return to the microwave uncovered on HIGH for about 3 minutes, or until the cheese has melted.
- Cool 10-15 minutes before serving.