COLORFUL HOLIDAY POTATOES
This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago.
Provided by Cook4_6
Categories Potato
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
- Slice potatoes 1/8 inch thin; place in water for 20 minutes.
- In small bowl, mix flour and butter until smooth.
- In medium saucepan; heat milk and broth over medium low heat.
- Add flour mixture to hot milk; cook stirring until thickened and bubbly.
- Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
- Remove from heat.
- Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
- Top with 1/4 cup parmesan.
- Bake covered with foil for 45 minutes.
- Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
- Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 153.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.8, Sodium 296, Carbohydrate 15.8, Fiber 1.7, Sugar 1.8, Protein 6.1
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kara styles
[email protected]These potatoes are so creamy and smooth. I love the texture.
MFK Holdings
[email protected]I added a bit of garlic and rosemary to these potatoes, and they were amazing! The flavors were so rich and complex.
Cheri Odum
[email protected]I made these potatoes with a variety of vegetables, including carrots, celery, onions, and peas. They were all delicious, and the potatoes were so flavorful.
Mazhar Derzi
[email protected]These potatoes are the perfect way to use up leftover vegetables. I always have a bag of frozen veggies in my freezer, and these potatoes are a great way to use them up.
Khadar Asad
[email protected]I love the vibrant colors of these potatoes. They really add a touch of elegance to any dish.
Hammad nasir
[email protected]These potatoes are so easy to make, and they are so versatile. I have served them as a side dish, an appetizer, and even a main course. They are always a crowd-pleaser.
Dido Ephati
[email protected]I made these potatoes for a party, and they were a huge hit. Everyone loved them, and I got several requests for the recipe.
Jeanie Fontenot
[email protected]I roasted these potatoes in the oven, and they were crispy and golden brown. They were so delicious!
Benjamin Hunt
[email protected]I made these potatoes in a slow cooker, and they turned out perfectly. They were so tender and juicy.
Danilo Tasić
[email protected]These potatoes are so creamy and smooth. I love the texture.
Md sumon Indoneshia
[email protected]I added a bit of garlic and rosemary to these potatoes, and they were amazing! The flavors were so rich and complex.
arshadalimahar arshadalimahar
[email protected]I made these potatoes with a variety of vegetables, including carrots, celery, onions, and peas. They were all delicious, and the potatoes were so flavorful.
Lwazi Shezi
[email protected]These potatoes are the perfect way to use up leftover vegetables. I always have a bag of frozen veggies in my freezer, and these potatoes are a great way to use them up.
shahbaz abbas
[email protected]I love the vibrant colors of these potatoes. They really add a touch of elegance to any dish.
Gift Vany
[email protected]These potatoes are so easy to make, and they are so versatile. I have served them as a side dish, an appetizer, and even a main course. They are always a crowd-pleaser.
Ssozi Ivan
[email protected]I made these potatoes for a potluck and they were a huge success! Everyone loved them, and I got several requests for the recipe.
19TH SAVAGE
[email protected]These potatoes were a hit at our holiday dinner! They were so colorful and festive, and they tasted delicious. I will definitely be making them again next year.