Two Potato Bake
Indulge in the ultimate comfort food with this creamy and cheesy Two Potato Bake, a standout side dish that perfectly balances the sweetness of sweet potatoes with the earthiness of russet potatoes. Thinly sliced layers of both potatoes are bathed in a rich garlic-infused cream sauce, then oven-baked to tender perfection. Topped with a gooey blend of melted cheddar and parmesan cheeses, this dish is finished with a hint of fresh rosemary for a fragrant, savory touch. Effortlessly elegant yet easy to prepare, this Two Potato Bake is ideal for holiday gatherings or a cozy weeknight dinner. With its delicious blend of flavors and textures, it’s a must-try recipe that’s as visually stunning as it is satisfying! Perfect keywords: cheesy potato bake, sweet and russet potatoes, creamy garlic potato casserole.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 large russet potatoes
- 3 tablespoons butter
- 0.5 cup heavy cream
- 1 cup cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set it aside.
Peel and thinly slice both the sweet potatoes and russet potatoes into uniform 1/8-inch slices using a sharp knife or mandoline.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the heavy cream, rosemary, salt, and black pepper. Heat the mixture for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
Arrange a single layer of sweet potato slices in the prepared baking dish, overlapping slightly. Follow with a layer of russet potato slices. Repeat layers until all slices are used, finishing with a layer of sweet potatoes.
Pour the cream mixture evenly over the potato layers, ensuring it seeps through all the slices.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the cheddar and parmesan cheeses over the top. Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Let the Two Potato Bake rest for 5 minutes before serving. Garnish with extra rosemary if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 23.5 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1464 mg | 113% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
