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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Two Layered Potatoes

April 20, 2015 by Peter Block 75 Comments

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.

Two Layered Potatoes #sidedish #potatoes #entertaining | feedyoursoul2.com

Two Layered Potatoes from Feed Your Soul Too

Two Layered Potatoes #sidedish #potatoes #entertaining | feedyoursoul2.com

Two Layered Potatoes

 

Two Layered Potatoes from Feed Your Soul Too

Two Layered Potatoes

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.

Two Layered Potatoes

Two Layered Potatoes from Feed Your Soul Too

Two Layered Potatoes

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.

Two Layered Potatoes

Two Layered Potatoes

Two Layered Potatoes

Two Layered Potatoes
2015-04-20 02:41:18
Serves 8
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Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Ingredients
  1. 6 Yukon Gold Potatoes
  2. 1 Sweet Potato
  3. 2 Cups fat free Half & Half
  4. 1/4 - 1/2 cup of 3 month and 12 month aged manchego cheese
  5. 1/2 + cup of smoked gouda cheese
  6. 1/2 teaspoon of rosemary, divided
  7. salt and pepper to taste
Instructions
  1. Peel all the potatoes.
  2. Slice thinly using a mandolin.
  3. Spray cooking spray on a baking dish (I used a tin foil pan)
  4. Begin by layering with the yukon slices.
  5. Top with a handful of all the cheeses spread over the top of the potatoes.
  6. Pour a 1/4 cup or so of the half & half.
  7. Take pinches of the spices and spread over the top.
  8. Keep repeating the layering.
  9. After 3 layers, add the sweet potato layer and continue with the cheese and the half & half and spices.
  10. Keep going until all the potatoes have been used.
  11. Bake in a 375 degree oven for 1 hour covered.
  12. Remove the cover and cook for another hour uncovered.
  13. Turn the oven up to 475 degrees and cook for 30 minutes.
  14. You want all the cream to be absorbed.
  15. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
 

The ingredients including the Yukon and sweet potatoes as well as the gruyere and cheddar cheeses.

Ingredients

Ingredients

 

The roasted garlic – so easy to make and such a deep flavor.

Roasted Garlic

Roasted Garlic

 

Then the layering process begins with the Yukon potatoes, cheese and cream.

Potato layer added

1st Potato Layer

 

 

Cream Added

Cream Added

 

 

Layering

Layering

 

 The dish keeps getting put together layer upon layer.

Sweet Potatoes Added

Sweet Potatoes Added

 

2nd Sweet Potato Layer

2nd Sweet Potato Layer

The final product.

Two Layered Potatoes #sidedish #potatoes #entertaining | feedyoursoul2.com

Two Layered Potatoes plated

Print

Two Layered Potatoes

Two Layered Potatoes - yukon and sweet potatoes scalloped and topped with gruyere and cheddar cheese and cream. Baked to a crisp perfection.
Course Side Dish
Cuisine Potatoes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!

Filed Under: Sides Tagged With: baking, cheese, cream, potatoes, sweet potatoes

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Reader Interactions

Comments

  1. Bridget

    November 14, 2018 at 9:46 pm

    This looks delicious! I want to make this soon but I have a question about the layering..do I put half and half and cheese after every single layer of the potatoes and how many layers altogether should there be of each potato..TIA

    Reply
    • Peter Block

      November 14, 2018 at 10:21 pm

      Bridget, it is so delicious. Yes, I put layered in the half and half and the cheese with each layer. You could pour the half and half over it at the end if you want but definitely, layer in the cheese.

      Reply
  2. Kerry Kelly-Fitzgerald

    June 16, 2016 at 9:14 am

    I am looking forward to trying this out but i am confused about the cheeses used and have a few other questions as well. In one place you mention manchego (which I have never heard of) and gouda but in another place you mention cheddar and gruyere. So which ones are actually used? You stated when you prepared this dish you par cooked it – what does that mean? Then you said it did not have the desired level of doneness, which seemed to work itself out when you reheated it for leftovers. So, my question here is this : is the recipe here the exact one you followed when you got the results you stated or is it a ( for lack of better words) “corrected” recipe to give the final product the correct level of doneness? And one last question – what size baking pan did you use? Thanks for sharing your recipes with us! I am so glad i stumbled across this!

    Reply
    • Peter Block

      June 17, 2016 at 8:40 am

      Kerry, I am so sorry for the confusion. It is a long time since I cooked the dish. Manchego is a Spanish cheese. You can certainly go with cheeses you know and like. Par cooked means you cook it part way and finish the cooking later. I do this frequently when I am cooking stuff for a dinner party. That way I am not stuck in the kitchen cooking the whole time. The pan used was a 9 x 13 inch baking dish.

      Reply
  3. Kim @ Three Olives Branch

    June 2, 2016 at 11:00 am

    I love scalloped potatoes, they are one of my favorite side dishes at holiday events. I love the twists on the cheese and potatoes here, it looks great!

    Reply
    • Peter Block

      June 2, 2016 at 11:36 am

      I so totally agree that they are perfect for holidays.

      Reply
  4. Shinee

    June 2, 2016 at 9:11 am

    My goodness!! I’m so drooling over here… I love potatoes and I thought I’ve prepared every way possible. I’m wrong, I never tried this!! I’m definitely making it asap!

    Reply
    • Peter Block

      June 2, 2016 at 11:37 am

      You are funny. I think I think similarly but have finally figured out that there are so many recipes out there that I have not tried.

      Reply
  5. MARGARET ELL'N

    June 1, 2016 at 2:37 pm

    OH WOW I LOVE YOUR RECIPES AND CAN’T WAIT TO GET THEM IN MY EMAILS.

    Reply
    • Peter Block

      June 1, 2016 at 7:17 pm

      Thank you very much for the kind words. You made my day!

      Reply
  6. Del's cooking twist

    February 23, 2016 at 2:29 am

    What a fantastic side dish idea! I keep it in mind for later πŸ™‚

    Reply
    • Peter Block

      February 23, 2016 at 10:10 am

      Let me know if you ever try these.

      Reply
  7. Divya @ Divya's Culinary Journey

    February 22, 2016 at 4:10 pm

    Love the interesting combination of yukon potatoes and sweet potatoes in this recipe. Looks absolutely delicious!

    Reply
    • Peter Block

      February 22, 2016 at 6:13 pm

      Thx Divya. They were delicious.

      Reply
  8. Heidy

    February 20, 2016 at 10:52 am

    Peter, your Two Layered Potatoes look outstanding, can you see me knocking at your door? Let me in I want some of these babies!

    Seriously thanks for a great recipe and a simple explanation on how to carry through making them.

    Heidy

    Reply
    • Peter Block

      February 20, 2016 at 10:17 pm

      Knock any time. You are welcome any time!

      Reply
  9. Lori Who Needs A Cape?

    February 19, 2016 at 5:52 pm

    Layer upon layer upon layer upon layer of YUM! Cannot wait to try this recipe, my family will love this!

    Reply
    • Peter Block

      February 19, 2016 at 10:58 pm

      Good description!

      Reply
  10. Manila Spoon

    February 19, 2016 at 4:49 pm

    I can see layers of creamy deliciousness here! Yum!

    Reply
    • Peter Block

      February 19, 2016 at 10:58 pm

      Yes there are!

      Reply
  11. Diane

    February 19, 2016 at 3:50 pm

    Call me impressed! I love how you mixed sweet potatoes into this recipe with the yukons. Such a pretty layered look as well. This just looks incredibly edible!

    Reply
    • Peter Block

      February 19, 2016 at 10:59 pm

      So honored to here such kind words from a fellow blogger and especially you. Thx.

      Reply
  12. KC the Kitchen Chopper

    February 19, 2016 at 11:14 am

    The Hubby and I are in the midst of moving. When packing boxes I found a mandolin that was a wedding present 17 years ago. When I unbox it, I’ll give this a go. I love the idea of the two potatoes!

    Reply
    • Peter Block

      February 19, 2016 at 11:00 pm

      Too funny. Glad you have an idea of something to try when you get in your new home.

      Reply
  13. Katerina

    February 19, 2016 at 11:06 am

    What a delicious side dish! I love the looks of the different layers!

    Reply
    • Peter Block

      February 19, 2016 at 11:00 pm

      Thx Katerina.

      Reply
  14. Rosemary

    February 19, 2016 at 10:11 am

    Can you just bring a dish right now? I love potatoes. I have never tried Manchego cheese so need to look for that. Wonderful sounding dish to try.

    Reply
    • Peter Block

      February 19, 2016 at 10:20 am

      Thank you very much Rosemary.

      Reply
  15. Linda (Meal Planning Maven)

    February 19, 2016 at 12:24 am

    Peter, this dish is the essence of what I define as pure comfort food. Once again, another magnificent recipe!

    Reply
    • Peter Block

      February 19, 2016 at 9:09 am

      It is good and fun to make.

      Reply
  16. Joanne/WineLady Cooks

    February 18, 2016 at 9:15 pm

    A beautiful presentation and delicious as well. I love the cheeses and how you balanced it with the fat-free half & half.

    Reply
    • Peter Block

      February 19, 2016 at 9:10 am

      I try to bring in fat and calorie balance when I can do it without losing the integrity of the dish.

      Reply
  17. Shelley @ Two Healthy Kitchens

    February 18, 2016 at 9:09 pm

    Oh, those gorgeous layers, and that wonderfully crispy, craggy top! So pretty! I’m definitely not somebody who dislikes sweet potatoes or wants them in small doses (although your suggestion about that was great) – so I’m all for you idea of adding even more pretty sweet potatoes. That stripe of color is terrific! What a perfect dish for a celebration!

    Reply
    • Peter Block

      February 19, 2016 at 9:11 am

      I plan to do this recipe again and I, too, would add more sweet potatoes.

      Reply
  18. Janette@CulinaryGinger

    February 18, 2016 at 7:16 pm

    Potatoes and cheese, my favorite. I could make a meal out of these.

    Reply
    • Peter Block

      February 19, 2016 at 9:11 am

      They are a great combination.

      Reply
  19. Linda Lakewood

    April 24, 2015 at 10:51 am

    This is a beautiful dish. It would be fun and amazing to serve to guests, however, my family would eat all of it! A question: You have a picture of roasted garlic (which I love) but no mention in the recipe. Did you use the roasted garlic with the potatoes? Thanks for a great recipe.

    Reply
    • Peter Block

      April 24, 2015 at 10:59 am

      Garlic could be infused into the cream if you wanted. Certainly not necessary.

      Reply
  20. Angela

    April 23, 2015 at 1:22 pm

    Peter, another incredible recipe! I am a lover of potatoes and these look absolutely amazing!!!! I can’t wait to try this recipe!!

    Reply
    • Peter Block

      April 24, 2015 at 7:58 am

      Let me know if you do Angela.

      Reply
  21. Becca @ Amuse Your Bouche

    April 22, 2015 at 4:46 am

    OMG these look absolutely amazing. You can’t beat creamy potatoes, love the addition of sweet potato!

    Reply
    • Peter Block

      April 22, 2015 at 12:44 pm

      Thx becca and thx for stopping by.

      Reply
  22. Del's cooking twist

    April 22, 2015 at 3:45 am

    What a beautiful side dish! Looks delicious!!

    Reply
    • Peter Block

      April 22, 2015 at 12:45 pm

      Thank you very much Del.

      Reply
  23. Kavey

    April 22, 2015 at 1:00 am

    Really like this idea and it looks so good too!

    Reply
    • Peter Block

      April 22, 2015 at 12:45 pm

      Thx much.

      Reply
  24. Catherine

    April 21, 2015 at 10:10 pm

    Peter, what a beautiful and delicious side dish…it looks fantastic!

    Reply
    • Peter Block

      April 22, 2015 at 12:45 pm

      Thx Catherine.

      Reply
  25. Dan from Platter Talk

    April 20, 2015 at 6:18 pm

    Beautifully done, especially from 37,000 feet! πŸ™‚

    Reply
    • Peter Block

      April 21, 2015 at 3:30 pm

      You should have seen the logistics of trying to cook at 37,000 feet.

      Reply
  26. Debi @ Life Currents

    April 20, 2015 at 4:59 pm

    These look and sound so good! I’m thinking they will be part of my Mother’s Day menu this year. Thanks for the recipe.

    Reply
    • Debi @ Life Currents

      May 8, 2015 at 4:35 pm

      Peter, I made this for Mother’s Day. Mom loved it; she especially liked the little bit of sweetness from the sweet potato. (We celebrated this morning, as she has plans on Sunday.) I baked it most of the way through yesterday, and finished it this morning like you suggested in the post. Thanks!

      Reply
  27. Dini @ Giramuk's Kitchen

    April 20, 2015 at 4:53 pm

    This looks amazing Peter! I feel like I need to go and get some potatoes JUST to make this tonight! At least by this weekend πŸ™‚ Those layers are just beautiful!!

    Reply
  28. Dorothy at Shockingly Delicious

    April 20, 2015 at 4:35 pm

    incredible looking dish!

    Reply
  29. Nicole Neverman

    April 20, 2015 at 3:27 pm

    Wow!! This is a really impressive looking side dish! I love the effect of layering the potatoes like that. This sounds so delicious and a must make for sure πŸ™‚

    Reply
    • Peter Block

      April 20, 2015 at 3:30 pm

      Please let me know if you do Nicole.

      Reply
  30. shubha

    April 20, 2015 at 2:17 pm

    That is just superb..I would love to try it ASAP..yum!!

    Reply
    • Peter Block

      April 20, 2015 at 3:30 pm

      Thank you. You are welcome to try them any time. Let me know if you do?

      Reply
  31. Elena

    April 20, 2015 at 1:26 pm

    These look amazing! I can almost taste it πŸ™‚

    Reply
    • Peter Block

      April 20, 2015 at 3:30 pm

      Thx Elena.

      Reply
  32. Erica (@Erica's Recipes)

    April 20, 2015 at 12:28 pm

    Just gorgeous! Creamy potatoes dishes like this are such a weakness for me – can’t remember the last time I’ve seen one look so perfect.

    Reply
    • Peter Block

      April 20, 2015 at 12:30 pm

      Wow. Thanks a lot.

      Reply
  33. Natalie Tamara

    April 20, 2015 at 11:15 am

    I feel like I can almost taste them just from looking at these pictures. Absolutely gorgeous!

    Reply
    • Peter Block

      April 20, 2015 at 12:30 pm

      Thank you so much for the kind words.

      Reply
  34. Linda @ForkandForage

    April 20, 2015 at 11:09 am

    Peter, I love that you added sweet potatoes not only for the taste but it does create a lovely contrasting layer to the dish.

    Reply
    • Peter Block

      April 20, 2015 at 12:30 pm

      I liked the orange in there too.

      Reply
  35. Patricia @ Grab a Plate

    April 20, 2015 at 10:23 am

    Wow! These look absolutely amazing! A while back I used to think I didn’t like sweet potatoes, but I LOVE them now πŸ™‚
    Very nice,

    Reply
    • Peter Block

      April 20, 2015 at 12:31 pm

      I always thought the same way. Don’t know what I was thinking.

      Reply
  36. Helen @ Fuss Free Flavours

    April 20, 2015 at 9:38 am

    Oh my! Despite the fact I am just back from skiing and have consumed my body weight in both carbs and cheese I am desperate to make these. Simply lovely!

    Reply
    • Peter Block

      April 20, 2015 at 12:31 pm

      Thanks for the laugh Helen.

      Reply
  37. Janette@culinaryginger

    April 20, 2015 at 9:18 am

    I’m a potato fanatic and I’ve never had them like this. They look so good.

    Reply
    • Peter Block

      April 20, 2015 at 12:32 pm

      This dog found you a new trick!

      Reply
  38. christine

    April 20, 2015 at 9:14 am

    Peter what a gorgeous dish this is. When I first saw the photo I thought it was puffed pastry! I, too, love my mandolin, possibly my favorite kitchen tool. I am definitely going to be giving this one a try!

    Reply
    • Peter Block

      April 20, 2015 at 12:32 pm

      Please let me know if you do Christine.

      Reply

Trackbacks

  1. Almond Cake with Coconut Butter Drizzle - Life Currents says:
    May 12, 2015 at 10:28 am

    […] Two Layered Potatoes from Feed Your Soul Too. I made this dish all the way through step 12 (or I baked it for 2 hours), then took it out of the oven, let it cool, and refrigerated it overnight. In the morning, I simply took it out of the oven and finished baking it for the final 30 minutes. Mom loved it. She commented several times that she especially liked the little bit of sweetness from the sweet potato. […]

    Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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