Best Of Both Worlds Potatoes Anna Recipe

Ingredients for Best Of Both Worlds Potatoes Anna

• 3 tablespoons butter
• Salt And Pepper
• 2 teaspoons fresh thyme leaves
• 1 pound sweet potatoes, peeled and thinly sliced
• 1 pound russet potatoes, peeled and thinly sliced
• 1/2 cup thinly sliced leeks
• Parmesan Cheese

How to Make Best Of Both Worlds Potatoes Anna

1. Preheat oven to 425°F (220°C).
2. Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Swirl to coat the bottom and sides. Set aside.
3. In a bowl, toss 1 pound peeled and thinly sliced sweet potatoes with 1 1/2 tablespoons butter and 1 teaspoon fresh thyme leaves.
4. In a separate bowl, toss 1 pound peeled and thinly sliced russet potatoes with 1 1/2 tablespoons butter and 1 teaspoon fresh thyme leaves.
5. Arrange a layer of russet potato slices in overlapping circles on the bottom of the prepared skillet.
6. Top with 1/2 cup thinly sliced leeks, and season with salt and pepper to taste.
7. Add a layer of sweet potato slices.
8. Sprinkle with 1/4 cup grated Parmesan cheese.
9. Repeat layers (russet potatoes, leeks, salt, pepper, sweet potatoes, Parmesan cheese), ending with a layer of sweet potatoes.
10. Place the skillet on the stovetop burner over medium heat and cook for 5 minutes to brown the bottom layer.
11. Transfer the skillet to the preheated oven and bake for 45-50 minutes, or until the potatoes are tender and golden brown.
12. Carefully place a 9-inch plate on top of the skillet and invert to unmold the potatoes.
13. Slice into wedges and serve immediately.