Yield: 1 servings
|1 pounds||Sweet potatoes (about 2)|
|2 pounds||Potatoes (about 5 baking)|
|½ teaspoon||Dried thyme or oregano|
|½ cup||Mozzarella cheese, grated (or your preference of cheese)|
Clarify the butter by heating it and allowing it to sit for a while.
Skim off the foam and pour off the clarified butter leaving solids behind. Discard foam and solids. Peel and slice the sweet and regular potatoes into thin slices as you would for scalloped potatoes. Blot with paper towel to get the excess moisture off.
Layer into a baking pan one kind of potatoes, then the next, brushing with butter. Mix the spices together and sprinkle then on top of the butter. Repeat until all potatoes and spices are used. Bake in 450F oven for 15-20 minutes, covered. Remove top and continue to bake for another 10-15 minutes until the tops are browned and slightly crispy.
If desired, you can pop under the broiler for a minute or two for added browning. Drain off any remaining butter. Sprinkle with parsley and some grated mozzarella cheese if desired. Allow to stand while cheese is melting, and serve immediately. Origin: Adapted from recipe in Canadian Living, March, 1995. Shared by: Sharon Stevens, March/95.
Submitted By SHARON STEVENS On 03-08-95