Description
A deliciously comforting Two Potato Parmesan Bake featuring thinly sliced sweet potatoes and regular potatoes layered with Parmesan cheese, rosemary, and cream, baked to golden perfection. This dish offers a creamy, savory flavor with a lovely texture contrast between the sweet and regular potatoes—perfect as a hearty side or vegetarian main.
Ingredients
Scale
Potatoes
- 2 medium sweet potatoes, peeled
- 3 medium regular potatoes, unpeeled (optional to peel)
Cheese and Dairy
- 1/3 cup Parmesan cheese, shredded or grated
- 1/4 cup heavy whipping cream
Seasonings
- 2 teaspoons dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Using a mandolin slicer, thinly slice both the sweet potatoes and regular potatoes and set aside. Spray or line the bottom of a springform pan with parchment paper for easy removal.
- First sweet potato layer: Arrange a layer of sweet potato slices evenly over the bottom of the pan. It’s fine if the slices aren’t perfectly uniform as long as the bottom is covered. Sprinkle about a tablespoon of Parmesan cheese evenly over this layer, then add a light sprinkle of dried rosemary, salt, and pepper. Drizzle about one tablespoon of heavy cream lightly over the layer.
- First regular potato layer: Add a single layer of regular potato slices on top of the sweet potato layer, ensuring coverage. Repeat the sprinkling of cheese, rosemary, salt, and pepper followed by drizzling heavy cream as before.
- Alternate layers: Continue layering the sweet and regular potato slices alternately, seasoning and drizzling cream on each layer, until all the potato slices are used. If the final layer does not form a complete single type, mix the slices and arrange them in any pattern. Finish by topping with the remaining Parmesan cheese, salt, pepper, and cream drizzle.
- Bake: Place the springform pan in the oven and bake for 45 to 50 minutes or until a fork inserted into the potatoes goes in easily and the top is golden and bubbly.
- Rest and serve: Remove the dish from the oven and let it sit for 10 minutes to set. Cut into pie-shaped wedges for serving. Optionally, garnish with sour cream for additional creaminess and flavor.
Notes
- Using a mandolin slicer ensures even thin slices for consistent cooking.
- A springform pan helps with easy removal and maintaining the bake’s shape.
- You can peel the regular potatoes if you prefer, but leaving the skin on adds texture and nutrients.
- Feel free to garnish with sour cream or fresh herbs like parsley for extra flavor.
