November 19, 2011
Ingrediants:
1 ½ – Cup Italian Bread Crumbs
3 – Tbls. Butter
3 – Lg. Cloves Garlic
2 ½ – Lbs. Baked Potatoes
2 – Tbls. Whole-wheat Flour
1 ½ – Tsp. Salt
1 – Sweet Potatoes, fresh
½ – Tsp. Pepper
2 – Cup Half & Half
1 – Cup Whipping Cream
Directions:
Preheat oven to 325 degrees. Grease a shallow 3-quart baking dish. Mix bread crumbs and melted butter; set aside. Sprinkle garlic in bottom of dish. Peel and slice potatoes in 1/8-inch slices. Cover garlic with half of baked potatoes and sprinkle with 1 tablespoon flour and 1/2 teaspoon salt. Cover with all sweet potatoes and sprinkle with remaining flour and salt. Cover with remaining baked potatoes and pepper. Pour half & half and whipping cream over potatoes. Cover with foil, bake for 45 minutes. Uncover, sprinkle with breadcrumb mixture. Bake for 30 minutes or until tender.
Notes:
To save time, use a food processor with the slicing blade to get evenly cut potatoes. Also, consider microwaving mixture for 10-15 minutes before initially placing in the oven (without foil but covered) to help make the potatoes tender and save time/space in the oven if you\’re baking several items at once.
Russet Potatoes, Side Dish, Sweet Potatoes, Thanksgiving, Two Potato Bake,