This recipe was taken from the February/March Taste of Homes Magazine from this year. I love potatoes and have found that mixing sweet potatoes with white potatoes is absolute divine. The first time I did this was about 10 years ago and it was with an Emeril recipe and it was to die for I will definitely post at a later date. This recipe however was created by a young lady by the name of Elizabeth Kelly of Chicago, IL while visiting her grandmother in Tennessee.
Prep: 30 min Bake: 30 min Makes: 10 Servings
8 medium Yukon Gold potatoes, peeled
3 medium sweet potatoes, peeled
2 Tbsp. canola oil (olive oil)
1/2 tsp. salt (kosher)
1/4 tsp. pepper
1/4 cup butter (unsalted)
3 garlic cloves, minced ( 2 tsp. From jar)
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1/2 cup shredded cheddar cheese (sharp)
1/3 cup grated Parmesan cheese (Romano Pecorino)
Okay so I have placed in parentheses next to each ingredient where I made substitutions. I also altered directions for original see bottom of page for web address.
1. Cut Yukon and sweet potatoes into 1/8 inch slices; toss with oil and sprinkle with salt and pepper. Place in a 4qt glass baking dish (15×10) and cover with foil. Bake at 425° for 30 minutes or until tender.
2. Just before potatoes are ready to come out in a small saucepan, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Pour over potatoes. Sprinkle with cheeses.
Now of course I did not make this dish by itself I made it with some filet mignon with sauce over it and some steamed broccoli on the side however I will post the filet mignon menu next.
I hope you enjoy this as much as my family did! Till next time, “It’s Been D’Lish Dishing w/ Y’all!