Ultimate Two-Layered Potato Bake
Yukon gold and sweet potatoes layered with aged Manchego, smoked Gouda, roasted garlic, rosemary and cream, then baked until the top is crisp and golden.
Servings 8 people
Calories 220kcal
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
- 3 heads Garlic roasted, cloves squeezed out
- 1 Tbsp Olive oil for roasting the garlic
Instructions
- Roast the garlic: heat the oven to 400 degrees. Slice the top off each head of garlic, drizzle with the olive oil, wrap in foil and roast for 45 minutes, until soft and golden. Let cool, then squeeze the cloves out and mash lightly. Turn the oven down to 375 degrees. (You can roast the garlic a day ahead.)
- Peel all the potatoes. Slice thinly using a mandolin. Spray cooking spray on a 9 x 13 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.
- Dot about a third of the roasted garlic over the layer.
- 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, garlic, 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!
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g | Sodium: 680mg