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1/1 Photo of Yukon Gold & Sweet Potatoes Anna
Found this recipe in a Martha Stewart magazine and decided to make it for a holiday dinner. It is a twist on the French Classic and was easy once you slice the potatoes (I use mandolin) and the 2 colors look so nice and the taste is good too. Remember root vegetables take a lot of seasoning so they recommend you don't by stingy with the salt and pepper adding to each layer.
Units: US | Metric
Serving Size: 1 (203 g)
Servings Per Recipe: 6