Ingredients
-
1 1/2
-
1
-
5
-
4
-
1 1/2
-
1
-
1
-
3/4
-
1
-
1/2
-
1/8
-
-
-
-
Directions
Colorful Holiday Potatoes, This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago , No one even noticed that it had sweet potato! LOL! I got extra vitamins in without them even knowing used regular cheddar and an italian parmesan blend cheese on top – parmesan, romano, and some others Yummy dish!! Thank you for sharing!!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease an 11 X 7 X 1 1/2-Inch Baking Dish; Set Aside. |
|
3
Done
|
Slice Potatoes 1/8 Inch Thin; Place in Water For 20 Minutes. |
|
4
Done
|
in Small Bowl, Mix Flour and Butter Until Smooth. |
|
5
Done
|
in Medium Saucepan; Heat Milk and Broth Over Medium Low Heat. |
|
6
Done
|
Add Flour Mixture to Hot Milk; Cook Stirring Until Thickened and Bubbly. |
|
7
Done
|
Reduce to Low; Stir in 1/2 Cup Parmesan and 1/2 Cup Fontina Cheese, Thyme, Salt and Pepper Mixing Well. |
|
8
Done
|
Remove from Heat. |
|
9
Done
|
Alternate Layers of Drained Potato With Sweet Potato Adding 1/4 of Sauce and 1/8 Cup Fontina Between Each Layer. |
|
10
Done
|
Top With 1/4 Cup Parmesan. |
|
11
Done
|
Bake Covered With Foil For 45 Minutes. |
|
12
Done
|
Remove Foil and Continue to Bake For 45-55 Minutes Until Potatoes Are Tender and Top Is Browned. |
|
13
Done
|
Allow to Sit For 10 Minutes Before Serving. |
