Best of Both Worlds Potatoes Anna

1. 1

   Preheat oven to 425.

2. 2

   Melt 1 tbs butter in 8-inch nonstick skillet over medium heat.

3. 3

   Swirl pan to coat bottom and sides; set aside.

4. 4

   Toss sweet potatoes with 1 1/2 tsp butter and half the thyme.

5. 5

   Toss russet potatoes with the rest of the butter and thyme in a second bowl.

6. 6

   Place one layer of russet potatoes in overlapping circles on bottom of skillet.

7. 7

   Cover moderately with leeks and sprinkle with desired amount of salt and pepper.

8. 8

   Top with layer of sweet potatoes.

9. 9

   Sprinkle with 1/4 cup Parmesan.

10. 10

    Repeat layering, ending with a layer of sweet potatoes.

11. 11

    Place skillet on burner.

12. 12

    Cook potatoes 5 minutes over medium heat to brown bottom.

13. 13

    Transfer skillet to oven and bake 45 to 50 minutes.

14. 14

    set 9 inch plate on top of skillet and flip upside down to unmold potatoes.

15. 15

    Slice into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.