Best of Both Worlds Potatoes Anna

For a twist on traditional holiday potatoes, this is an awesome recipe. It mixes both sweet potatoes and regular potatoes in a traditional Potatoes Anna layered casserole dish. I got the recipe from Optimum Wellness magazine and it was a huge hit at my Christmas Eve dinner!

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 8-inch casserole

Ingredients

• 4  tablespoons butter
•  salt and pepper
• 2  teaspoons thyme
• 2  sweet potatoes, peeled and thinly sliced
• 5  russet potatoes, peeled and thinly sliced
• 2  medium  sized leeks, trimmed, quartered, and finely chopped
• 1 1⁄2 cups parmesan cheese

Directions

1. Preheat oven to 425. Melt 1 tbs butter in 8-inch nonstick skillet over medium heat. Swirl pan to coat bottom and sides; set aside.
2. Toss sweet potatoes with 1 1/2 tsp butter and half the thyme. Toss russet potatoes with the rest of the butter and thyme in a second bowl.
3. Place one layer of russet potatoes in overlapping circles on bottom of skillet. Cover moderately with leeks and sprinkle with desired amount of salt and pepper. Top with layer of sweet potatoes. Sprinkle with 1/4 cup Parmesan. Repeat layering, ending with a layer of sweet potatoes.
4. Place skillet on burner. Cook potatoes 5 minutes over medium heat to brown bottom. Transfer skillet to oven and bake 45 to 50 minutes. set 9 inch plate on top of skillet and flip upside down to unmold potatoes. Slice into wedges and serve.