2 russet potatoes
2 sweet potatoes
Sliced green onions, optional**
1) Peel potatoes and slice very thin. Drizzle a non stick pan (oven proof) with
clarified butter. Arrange a layer of russet potatoes in overlapping concentric
circles. Brush with clarified butter and season with salt and pepper. Arrange a
layer of sweet potatoes in overlapping concentric circles. Brush with clarified
butter and season with salt and pepper. Repeat layers until pan is full (I did 5
layers). Cover with foil.
2) Pre heat oven to 375F. Cook over medium high heat on stove top for approximately 3-5 minutes to
brown top (you can hear it sizzle). Place a heavy pan (I use a cast iron pan or you
can use a foil wrapped brick) on top to compact layers. Place in a 375 degree
oven for 40-50 minutes. Test with a fork to check for tenderness.
3) Remove from the oven and remove foil. Invert onto serving platter. (You may
need to wipe up excess butter).
*Clarified butter: melt one stick of butter. Let sit until solids separate. Use the
clear liquid portion.
** I like to add sliced green onions between the layers for extra flavor.