| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
April 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Russet potatoes; (about 1 1/4 |
|
|
; pounds), peeled, |
|
|
; thinly sliced |
| 1 |
tb |
Minced fresh rosemary or 2 teaspoons; crumbled |
|
|
; dried |
| 2 |
|
Orange-flesh sweet potatoes; (about 1 pound). |
|
|
; peeled thinly |
|
|
; sliced |
| 1 1/2 |
c |
Whipping cream |
| 1 |
c |
Grated Swiss cheese |
| 1/3 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Arrange half of russet potatoes in 8x8x2-inch glass baking dish. Season
with salt and pepper. Sprinkle 1/4 of rosemary over. Top with half of sweet
potatoes. Season with salt and pepper. Sprinkle 1/4 of rosemary over.
Repeat layering with remaining russets and sweet potatoes, seasoning each
layer with salt, pepper and 1/4 of rosemary. Pour cream over. Cover tightly
with plastic wrap and microwave on High until potatoes are tender, about 18
minutes. Sprinkle both cheeses over potatoes. Microwave uncovered on high
until cheeses melt and bubble, about 3 minutes. Cool 10 minutes.
Serves 6.
Bon Appetit April 1993
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