Main Ingredients:
Yukon Gold potatoes: 5-6 Sweet potatoes: 2 Low-fat milk: 2 cups Garlic: 1 tbsp minced Dried thyme: 2 tsp Black pepper: 1 tsp Nutmeg: 1/2 tsp Half & half: 1 cup (non-fat) Cornstarch: 2 tbsp
Directions:
1. Slice potatoes (unpeeled) and sweet potatoes (peeled) thinly and arrange in a large canola-sprayed baking dish.
2. Mix next 5 ingredients and bring to a boil; pour over potatoes.
3. Cover with foil and bake at 400 F for 45 minutes. Blend half & half and cornstarch, pour over potatoes, and tilt the pan back and forth to mix. (Add a little more half & half if necessary.)
4. Return to oven and bake another 20-25 minutes or till lightly browned and bubbly.
Published on December 12, 2009
Herbs & Spices in this Recipe:
More Vegetarian Recipes:
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Servings
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6
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Easiness
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Easy
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Prep Time
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5 min
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Cook Time
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70 min
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Ready in
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1 hour 15 min
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3 Ratings
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