Follow the Recipe Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large russet potatoes, peeled, thinly sliced (1 1/4 lb.)
Salt and pepper
1 tablespoon minced fresh rosemary or 2 teaspoons dried, crumbled
2 sweet potatoes, peeled, thinly sliced (1 lb.)
1 1/2 cups heavy cream (whipping cream)
1 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
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Directions: |
Directions:Arrange half of the russet potatoes in 8x8x2 dish. Season with salt and pepper. Sprinkle 1/4 rosemary on top.Top with half of the sweet potatoes. Season with salt and pepper. Sprinkle 1/4 rosemary on top.
Repeat layers. Pour cream on top. Cover tightly with plastic wrap and microwave on high until potatoes are tender, about 18 minutes.
Sprinkle both cheeses on top. Microwave uncovered on high until cheese melts and bubbles, about 3 minutes. Cool 10 minutes before serving. |
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Personal
Notes: |
Personal
Notes: The first time I prepared this recipe, our family loved it! But ... they thought the recipe needed tweaking. Mika didn't want the rosemary. Ashley didn't want the sweet potatoes. So I prepared the recipe a second time, omitting rosemary and using only white potatoes. It was horrible! The most tasteless dish you can imagine, and not nearly as pretty.
So let's get this straight. You must follow the recipe! The sweet potatoes add a flavor that is necessary. If you don't like rosemary, use it sparingly. It really does need to be there. If you use fresh grated parmesan, the cheese will melt into the potatoes. If you use the powdery stuff and put it on top of the Swiss cheese, it will form more of a crust. My family preferred the crusty stuff to the melty stuff, although both tasted wonderful!
Don't balk at the idea of cooking this in the microwave. It works well and frees up the oven for other uses!
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