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