Ingredients:
2 russet potatoes 2 sweet potatoes Clarified butter* Salt Pepper Sliced green onions, optional** Instructions: 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.
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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