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Layered Sweet and White Potatoes with Ma




Source of Recipe


Elaine


Recipe Introduction


This dish would be ideal for a Thanksgiving feast, or served with roasted foods, or when you simply crave hearty comfort food for the soul.




List of Ingredients




Serves 8

3 Tbs. butter, cut into cubes, plus 1 tsp. butter
5 medium white potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
3 Tbs. maple syrup
3 large sweet potatoes or yams, peeled and thinly sliced
1 1/2 Tbs. fresh sage, chopped
1/2 -1 cup heavy cream, to taste



Recipe



Grease the bottom of a 9x13-inch baking dish, either metal, Pyrex, or pottery, with the 1 teaspoon butter. Add half the white potatoes, to create a layer along the bottom, overlapping the potatoes slightly. Sprinkle with 1 tablespoon of the butter cubes and sprinkle liberally with salt and pepper. Drizzle with 1 tablespoon of the maple syrup. Top with half the sweet potatoes, overlapping slightly. Top with 1 tablespoon butter cubes, salt, pepper, half the sage, 1 tablespoon syrup, and half the cream. Place the top layer of potatoes by alternating the remaining tablespoon of butter, salt, pepper, sage, maple syrup, and cream. The dish can be covered and refrigerated for up to 24 hours before baking.

Preheat the oven to 400ºF. Bake on the middle rack, loosely covered with aluminum foil, for 30 minutes. Reduce the heat to 350ºF, remove the foil, and bake another 30 to 35 minutes, or until the potatoes are tender and the cream and maple syrup have caramelized the top of the potatoes.