Monday, December 7, 2009

Sweet Potato, Potato and Onion Casserole

The onions absorb incredible flavor in this dish, but I had trouble getting the top layer of potatoes to cook through. Possibly because I forgot to cover it the first 30 min of baking or maybe because I didn't add enough water or because I added the cheese later. But it still turned out delicious and I would make it again.
  • 1 large sweet potato, thinly sliced
  • 3 small potatoes, very thinly sliced
  • 1 onion, very thinly sliced
  • 4 T butter
  • salt and pepper
  • 2 T flour
  • 3/4 c broth
  • 1 c shredded mozzarella
  1. Preheat oven to 180C. Grease an 8x8 baking dish.
  2. Make a layer of potatoes. Place some onion slices on top. Dot with butter. Sprinkle with salt and pepper.
  3. Repeat, alternating layers of sweet potatoes and potatoes.
  4. In a small bowl, combine broth and flour. Pour over potatoes.
  5. Dot with butter.
  6. Sprinkle cheese over the potatoes.
  7. Cover with foil.
  8. Bake for 1 hour or until potatoes are cooked through.
  • Put cheese in with every layer.
  • Add breadcrumbs and dried parsley on top before baking.
  • Use a different kind of cheese: cheddar, Swiss, Monteray Jack, etc

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