Ingredients for Best Of Both Worlds Potatoes Anna
- 4 1/2 tablespoons butter
- salt and freshly ground black pepper, to taste
- 2 teaspoons fresh thyme
- 2 pounds sweet potatoes, peeled and thinly sliced
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup thinly sliced leeks
- 1/2 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Of Both Worlds Potatoes Anna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Of Both Worlds Potatoes Anna
- Preheat oven to 425°F (220°C).
- Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Swirl to coat the bottom and sides. Set aside.
- In a bowl, toss 1 pound peeled and thinly sliced sweet potatoes with 1 1/2 tablespoons butter and 1 teaspoon fresh thyme leaves.
- 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.
- Arrange a layer of russet potato slices in overlapping circles on the bottom of the prepared skillet.
- Top with 1/2 cup thinly sliced leeks, and season with salt and pepper to taste.
- Add a layer of sweet potato slices.
- Sprinkle with 1/4 cup grated Parmesan cheese.
- Repeat layers (russet potatoes, leeks, salt, pepper, sweet potatoes, Parmesan cheese), ending with a layer of sweet potatoes.
- Place the skillet on the stovetop burner over medium heat and cook for 5 minutes to brown the bottom layer.
- Transfer the skillet to the preheated oven and bake for 45-50 minutes, or until the potatoes are tender and golden brown.
- Carefully place a 9-inch plate on top of the skillet and invert to unmold the potatoes.
- Slice into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
27g
Carbs
8g
