Wednesday, November 12, 2014

Baked Yam and Potato Casserole

After dealing with some seriously warm temperatures over the last week, we FINALLY got a day of cool, cloudy weather. Ok, it's still almost 70 degrees out... but that's pretty chilly for us warm-blooded San Diegans! I have been patiently waiting for the temperatures to drop so I could turn on the oven and finally make this Baked Yam and Potato Casserole...

Well tonight was the night, YES! I got in from an "chilly" evening run, turned on the fireplace (yes, it happened), and got to work on my potato casserole. I was pleasantly surprised at how easy this dish was to make! No rouge needed, you just mix the flour and broth together and pour it over the potatoes.

I enjoyed my Baked Yam and Potato Casserole with some smoked turkey sausage... it was the PERFECT fall meal! I seriously can't wait to make it again. This is one of those types of dishes I can't be left alone with! I kept coming back for helping after helping... I'm not kidding, it is so amazingly delicious.

This Baked Yam and Potato Casserole would be a nice addition to your up-coming holiday dinner or party! It's a warm, aromatic, savory, cheesy, and comforting side dish. It's a great alternative to those traditional sweet yam and marshmallow dishes...

Baked Yam and Potato Casserole
based on a recipe from
makes 4 servings

1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced (I used chopped green onion)
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 tablespoon fresh rosemary, finely chopped
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1/4 cup shredded Parmesan cheese
1 tablespoon dried parsley (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.

In a small bowl, or measuring cup, combine flour, broth, and rosemary. Pour over potatoes.

Sprinkle mozzarella cheese, bread crumbs, Parmesan cheese and parsley over the potatoes. Dot with remaining butter. Cover.

Bake in preheated oven for 1 hour, or until potatoes and onions are soft.

Let stand 5-10 minutes before serving, this dish comes out HOT!

YUUUUUUMMM!!!!! I couldn't be happier with the way this dish turned out. It is perfect for this time of year... the flavors and textures combine for a fall-inspired, cheesy, comforting side dish (or one-dish meal if you throw in some sliced sausage).

Love this time of year...

- Janel

No comments:

Post a Comment