Scalloped Two Potatoes

If, like me, you find sweet potatoes just a bit too sugary to accompany most meats—the exceptions being fatty roasts—then this combination of sweet potatoes with regular spuds provides a semi-savory option. You can use any waxy white potato; I use regular red (“Irish”) potatoes, though the ubiquitous Yukon Golds are often recommended. Peel and slice the potatoes on the thinner side, layer in a casserole, gratin, or skillet with sprinklings of salt and pepper, thyme and parsley, add enough whole cream to saturate but not cover. Brush with melted butter and bake at 300 until the top begins to crisp and brown.

Leave a Reply

Your email address will not be published. Required fields are marked *