Two Potato Bake

This recipe from my childhood is captured from a local elementary school recipe book fundraiser. I love to make this side dish, but it does take some time. A must for Thanksgiving or any other holiday, my friends and family enjoy the richness of this distant cousin of au gratin potatoes.

It gets its name from the two types of potatoes, layered to create more than mashed potatoes or sweet potatoes. Depending on the size of the potatoes, use your best judgement when creating even thirds for each layer.

Ingredients:

• 2 Tablespoons unsalted butter, plus more to grease a baking dish
• 2 Cloves garlic, minced using a microplane, if available
• 4-5 Russet potatoes, pealed and sliced thin; approximately 1/8 in.
• 1-2 Sweet potatoes, pealed and sliced thin; approximately 1/8 in.
• 1 Tablespoon flour, divided in half
• 1/2 Cup heavy whipping cream
• 3/4 Cup half and half
• 1 Cup bread crumbs, panko or Italian seasoned (homemade is best for low sodium)
• Salt and pepper, as needed

Directions

1. Preheat oven to 350F degrees.
2. In a loaf pan/dish or other 2 qt baking dish, grease all of the inside with butter. Spread the minced garlic evenly on the bottom.
3. Carefully layer russet potatoes on the bottom going up approximately a third of the dish. Spring 1/2 tablespoon of flour over the potatoes and grind fresh salt and pepper minimally.
4. Next, add a 1/3 layer of sweet potatoes. Again, sprinkle the remaining 1/2 tablespoon flour, salt and pepper.
5. Add the last third of russet potatoes and salt and pepper. Carefully pour the heavy cream and half and half over the layered potatoes.
6. Cover with aluminum foil and place on a baking sheet on the middle rack of a preheated oven.
7. Bake for one hour and then test the potatoes. If still a crunch, cover and bake an additional 30-60 minutes.
8. Once potatoes are tender, remove the foil. In a small bowl, melt the butter and mix in the breadcrumbs with a fork until evenly coated. Spread the breadcrumbs on top of the potatoes and return to the oven, uncovered, baking for approximately 30 minutes or until the breadcrumbs are evenly browned.
9. Serve warm. It will thicken as leftovers, too.

Salt Swaps:

• Unsalted butter for the pan and the breadcrumbs.
• Breadcrumbs, consider either unseasoned adding in your own Italian seasoning, or make your won bread crumbs from toasted stale bread.