Two potatoes, one dish. Thin slices of Yukon gold and sweet potato are layered with aged Manchego, smoked Gouda, roasted garlic, rosemary and cream, then baked until the top turns crisp and golden. I first made it for our Seder table, and it has earned its spot at every holiday since.

Why this works

• Thin, even slices (a mandolin makes this easy) cook at the same rate, so no crunchy centers.
• Covered, then uncovered, then hot. An hour covered steams the potatoes tender, an hour uncovered lets the cream soak in, and 30 minutes at 475°F crisps the top.
• One sweet potato layer adds color and a little sweetness without taking over. Good for guests who say they don’t like sweet potatoes.

My tips

• Slice everything before you start layering. The assembly goes fast once the slices are ready.
• Warm the half-and-half slightly so it soaks in faster.
• Don’t pull it early: you want all the cream absorbed. If there’s still liquid in the pan, give it more time.
• Leftovers? Reheat at 475°F to bring back the crispy top.

The story behind it

My Ultimate Two-Layered Potato Bake can be best described as sweet and russet potato delight!. I made these for the festive Seder meal and they were a real winner. If you want to impress your guests, add this recipe to your repertoire.

Post Writing

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.

Thought Process

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. 

Basics for these potatoes

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 be more dramatic for the presntation.  I think these Two Layered Potatoes can be quite an elegant dish.

Prepping ahead of time and learning experience

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 cream was not soaked fully and the potatoes were not as tender as I would have liked. When, I had these for leftovers, they were great.  I re-cooked them at a 475 degree oven setting to get them good and crisp.  That crispness is all they needed.

The cast of characters.

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.

Ultimate Two-Layered Potato Bake

Make ahead & storage

• Assemble and bake a day ahead, then do the final 475°F crisp right before serving.
• A foil pan makes it easy to store and freeze.
• Keeps 3–4 days in the fridge.

Variations

• Swap the Manchego for Gruyère and sharp cheddar.
• Add a layer of caramelized onions.
• Use two sweet potato layers for a sweeter bake.

Questions people ask

Can I make it without a mandolin?

Yes, just slice as thin and even as you can with a sharp knife, about ⅛ inch.

Can I use regular milk?

Half-and-half gives a creamier result; whole milk works but sets looser.

How many does it serve?

About 8 as a side dish.

Is it gluten-free?

Yes. There’s no flour in it (check your cheese labels).

You might also like: Vesuvio Potatoes Explode with Italian-Inspired Delight! · Easy Mini Cornbread Recipe · Got You Covered for Gluten Free Thanksgiving Day Recipes

Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.