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.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 Pan

Ingredients

• 1 1⁄4 lbs yukon gold potatoes, peeled
• 1 1⁄4 lbs sweet potatoes, peeled
• 6  tablespoons unsalted butter, melted
•  course  salt and pepper, to taste

Directions

1. Preheat oven to 425.
2. Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
3. Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
4. Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
5. Brush with butter and generously season with salt and pepper.
6. Make another layer with sweet potato slices; brush with butter and season.
7. Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
8. Drizzle any remaining butter on top of potatoes.
9. Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
10. Transfer to oven and bake 30 minutes.
11. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
12. Remove from oven.
13. Run a small rubber spatula around edges of potatoes to loosen.
14. Carefully invert onto a plate and cut into wedges.