Yield: 16 servings
|2 pounds||Yukon Gold or Yellow Finn potatoes|
|4 pounds||Sweet potatoes|
|\N \N||Salt and pepper|
|\N \N||=== OPTIONAL ===|
|\N \N||Apple-Fennel Compote; (see recipe)|
|\N \N||Creme fraiche|
Peel yellow potatoes and sweet potatoes and cut into thin slices, about 1/16 inch. Cover yellow potatoes in cold water until ready to use to keep from turning brown. Melt 5 tablespoons butter in 12-inch skillet and remove from heat. Melt remaining butter in separate pan. Arrange single layer of sweet potato slices over melted butter on bottom of first skillet. Use most uniform slices for bottom layer. Start in center of skillet and make overlapping, concentric circles, reversing direction of each circle until bottom of skillet is covered. Brush with extra melted butter and sprinkle generously with salt and pepper. Repeat with layer of yellow potatoes, and brush with melted butter and sprinkle with salt and pepper to taste.
Continue to make alternating layers of sweet potatoes and yellow potatoes until skillet is full. Place potato skillet over medium-high heat and cook until sizzling. Continue to cook 5 minutes, shaking skillet occasionally to discourage sticking. Cover potatoes with foil and bake at 450 degrees until potatoes are cooked through, about 30 minutes. Test for doneness with skewer or paring knife. Remove foil and use spatula to press down potatoes, compacting layers. Bake uncovered 10 more minutes. Remove from oven and carefully pour off excess butter in skillet. Place large plate or platter over skillet and turn upside down, replacing slices that fall off. Cut in wedges and serve with Apple-Fennel Compote and creme fraiche. Yields 15 to 16 servings.
Each of 16 servings, without Compote or creme fraiche: 248 calories; 132 mg sodium; 25 mg cholesterol; 10 grams fat; 38 grams carbohydrates; 3 grams protein; 1.22 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Converted by MM_Buster v2.0l.