I sit here writing this post while on my way back from Santa Fe. We had a marvelous time with family and taking in some of the best scenery anywhere in the Country. More on that in another post. What I think is that sometimes, technology is so amazing. I am sitting on a plane seat in very cramp quarters. Yet I am still able to edit pictures and draft this post.
These potatoes were a creation for a Seder dinner that was weeks ago. These Two Layered Potatoes are a very interesting recipe. It combines both Yukon and sweet potatoes. For those people that say they do not like sweet potatoes, give it to them in small doses. As you can see, the potatoes were sliced thin using a mandolin. The mandolin is a great tool and I should use it more often to create great looking vegetables and the like. I layered in the sweet potatoes twice through the layering process. Next time, I do this recipe, I would make each of the sweet potato layers double so they would show up more. I think these Two Layered Potatoes can be quite an elegant dish.
My challenge for this dish was making it ahead of time. How would I judge the cooking time? I used a foil pan to simplify clean up as well as to make storing it in the freezer easier. I par cooked the whole dish. The problem is that the cream is not soaked up if you do not cook it all the way through. So when these were served, they did not have the desired doneness. When, I had these for leftovers, they were great. I re-cooked them on a 475 degree oven to get them good and crisp. That crispness is all they needed.
- 6 Yukon Gold Potatoes
- 1 Sweet Potato
- 2 Cups fat free Half & Half
- 1/4 - 1/2 cup of 3 month and 12 month aged manchego cheese
- 1/2 + cup of smoked gouda cheese
- 1/2 teaspoon of rosemary, divided
- salt and pepper to taste
- Peel all the potatoes.
- Slice thinly using a mandolin.
- Spray cooking spray on a baking dish (I used a tin foil pan)
- Begin by layering with the yukon slices.
- Top with a handful of all the cheeses spread over the top of the potatoes.
- Pour a 1/4 cup or so of the half & half.
- Take pinches of the spices and spread over the top.
- Keep repeating the layering.
- After 3 layers, add the sweet potato layer and continue with the cheese and the half & half and spices.
- Keep going until all the potatoes have been used.
- Bake in a 375 degree oven for 1 hour covered.
- Remove the cover and cook for another hour uncovered.
- Turn the oven up to 475 degrees and cook for 30 minutes.
- You want all the cream to be absorbed.
- Serve and enjoy!
The ingredients including the Yukon and sweet potatoes as well as the gruyere and cheddar cheeses.
The roasted garlic – so easy to make and such a deep flavor.
Then the layering process begins with the Yukon potatoes, cheese and cream.
The dish keeps getting put together layer upon layer.
The final product.
Two Layered Potatoes
- 6 Whole Yukon Potatoes peeled
- 1 Whole Sweet Potatoes
- 2 Cups Fat Free Half & Half
- 1/4 Cup 3 Month Aged Manchego Cheese
- 1/4 Cup 12 Month Aged Manchego Cheese
- 1/2 Cup Smoked Gouda Cheese
- 1/2 Tsp Rosemary divided
- 2 Tsp Salt
- 2 Tsp Pepper
Peel all the potatoes.
Slice thinly using a mandolin.
Spray cooking spray on a baking dish (I used a tin foil pan)
Begin by layering with the yukon slices.
Top with a handful of all the cheeses spread over the top of the potatoes.
Pour a 1/4 cup or so of the half & half.
Take pinches of the spices and spread over the top.
Keep repeating the layering.
After 3 layers, add the sweet potato layer and continue with the cheese and the half & half and spices.
Keep going until all the potatoes have been used.
Bake in a 375 degree oven for 1 hour covered.
Remove the cover and cook for another hour uncovered.
Turn the oven up to 475 degrees and cook for 30 minutes.
You want all the cream to be absorbed.
Serve and enjoy!