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My Ultimate Two-Layered Potato Bake can be best described as sweet and russet potato delight!. I made these for the festive Seder meal and they were a real winner. If you want to impress your guests, add this recipe to your repertoire.
Post Writing
I sit here writing this post while on my way back from Santa Fe. We had a marvelous time with family and taking in some of the best scenery anywhere in the Country. More on that in another post. What I think is that sometimes, technology is so amazing. I am sitting on a plane seat in very cramp quarters. Yet I am still able to edit pictures and draft this post.
Thought Process
These potatoes were a creation for a Seder dinner that was weeks ago. These Two Layered Potatoes are a very interesting recipe. It combines both Yukon and sweet potatoes. For those people that say they do not like sweet potatoes, give it to them in small doses.
Basics for these potatoes
As you can see, the potatoes were sliced thin using a mandolin. The mandolin is a great tool and I should use it more often to create great looking vegetables and the like. I layered in the sweet potatoes twice through the layering process. Next time, I do this recipe, I would make each of the sweet potato layers double so they would be more dramatic for the presntation. I think these Two Layered Potatoes can be quite an elegant dish.
Prepping ahead of time and learning experience
My challenge for this dish was making it ahead of time. How would I judge the cooking time? I used a foil pan to simplify clean up as well as to make storing it in the freezer easier. I par cooked the whole dish. The cream was not soaked fully and the potatoes were not as tender as I would have liked. When, I had these for leftovers, they were great. I re-cooked them at a 475 degree oven setting to get them good and crisp. That crispness is all they needed.
The cast of characters.
The roasted garlic – so easy to make and such a deep flavor.
Then the layering process begins with the Yukon potatoes, cheese and cream.
The dish keeps getting put together layer upon layer.
Ultimate Two-Layered Potato Bake
Ultimate Two-Layered Potato Bake
Ultimate Two-Layered Potato Bake – yukon and sweet potatoes scalloped and topped with gruyere and cheddar cheese and cream. Baked to a crisp perfection.
Ingredients
- 6 Whole Yukon Potatoes peeled
- 1 Whole Sweet Potatoes
- 2 Cups Fat Free Half & Half
- 1/4 Cup 3 Month Aged Manchego Cheese
- 1/4 Cup 12 Month Aged Manchego Cheese
- 1/2 Cup Smoked Gouda Cheese
- 1/2 Tsp Rosemary divided
- 2 Tsp Salt
- 2 Tsp Pepper
Instructions
-
Peel all the potatoes.
Slice thinly using a mandolin.
Spray cooking spray on a baking dish (I used a tin foil pan)
Begin by layering with the yukon slices.
Top with a handful of all the cheeses spread over the top of the potatoes.
Pour a 1/4 cup or so of the half & half.
Take pinches of the spices and spread over the top.
Keep repeating the layering.
After 3 layers, add the sweet potato layer and continue with the cheese and the half & half and spices.
Keep going until all the potatoes have been used.
Bake in a 375 degree oven for 1 hour covered.
Remove the cover and cook for another hour uncovered.
Turn the oven up to 475 degrees and cook for 30 minutes.
You want all the cream to be absorbed.
Serve and enjoy!
This looks delicious! I want to make this soon but I have a question about the layering..do I put half and half and cheese after every single layer of the potatoes and how many layers altogether should there be of each potato..TIA
Bridget, it is so delicious. Yes, I put layered in the half and half and the cheese with each layer. You could pour the half and half over it at the end if you want but definitely, layer in the cheese.
I am looking forward to trying this out but i am confused about the cheeses used and have a few other questions as well. In one place you mention manchego (which I have never heard of) and gouda but in another place you mention cheddar and gruyere. So which ones are actually used? You stated when you prepared this dish you par cooked it – what does that mean? Then you said it did not have the desired level of doneness, which seemed to work itself out when you reheated it for leftovers. So, my question here is this : is the recipe here the exact one you followed when you got the results you stated or is it a ( for lack of better words) “corrected” recipe to give the final product the correct level of doneness? And one last question – what size baking pan did you use? Thanks for sharing your recipes with us! I am so glad i stumbled across this!
Kerry, I am so sorry for the confusion. It is a long time since I cooked the dish. Manchego is a Spanish cheese. You can certainly go with cheeses you know and like. Par cooked means you cook it part way and finish the cooking later. I do this frequently when I am cooking stuff for a dinner party. That way I am not stuck in the kitchen cooking the whole time. The pan used was a 9 x 13 inch baking dish.
I love scalloped potatoes, they are one of my favorite side dishes at holiday events. I love the twists on the cheese and potatoes here, it looks great!
I so totally agree that they are perfect for holidays.
My goodness!! I’m so drooling over here… I love potatoes and I thought I’ve prepared every way possible. I’m wrong, I never tried this!! I’m definitely making it asap!
You are funny. I think I think similarly but have finally figured out that there are so many recipes out there that I have not tried.
OH WOW I LOVE YOUR RECIPES AND CAN’T WAIT TO GET THEM IN MY EMAILS.
Thank you very much for the kind words. You made my day!
What a fantastic side dish idea! I keep it in mind for later 🙂
Let me know if you ever try these.
Love the interesting combination of yukon potatoes and sweet potatoes in this recipe. Looks absolutely delicious!
Thx Divya. They were delicious.
Peter, your Two Layered Potatoes look outstanding, can you see me knocking at your door? Let me in I want some of these babies!
Seriously thanks for a great recipe and a simple explanation on how to carry through making them.
Heidy
Knock any time. You are welcome any time!
Layer upon layer upon layer upon layer of YUM! Cannot wait to try this recipe, my family will love this!
Good description!
I can see layers of creamy deliciousness here! Yum!
Yes there are!
Call me impressed! I love how you mixed sweet potatoes into this recipe with the yukons. Such a pretty layered look as well. This just looks incredibly edible!
So honored to here such kind words from a fellow blogger and especially you. Thx.
The Hubby and I are in the midst of moving. When packing boxes I found a mandolin that was a wedding present 17 years ago. When I unbox it, I’ll give this a go. I love the idea of the two potatoes!
Too funny. Glad you have an idea of something to try when you get in your new home.
What a delicious side dish! I love the looks of the different layers!
Thx Katerina.
Can you just bring a dish right now? I love potatoes. I have never tried Manchego cheese so need to look for that. Wonderful sounding dish to try.
Thank you very much Rosemary.
Peter, this dish is the essence of what I define as pure comfort food. Once again, another magnificent recipe!
It is good and fun to make.
A beautiful presentation and delicious as well. I love the cheeses and how you balanced it with the fat-free half & half.
I try to bring in fat and calorie balance when I can do it without losing the integrity of the dish.
Oh, those gorgeous layers, and that wonderfully crispy, craggy top! So pretty! I’m definitely not somebody who dislikes sweet potatoes or wants them in small doses (although your suggestion about that was great) – so I’m all for you idea of adding even more pretty sweet potatoes. That stripe of color is terrific! What a perfect dish for a celebration!
I plan to do this recipe again and I, too, would add more sweet potatoes.
Potatoes and cheese, my favorite. I could make a meal out of these.
They are a great combination.
This is a beautiful dish. It would be fun and amazing to serve to guests, however, my family would eat all of it! A question: You have a picture of roasted garlic (which I love) but no mention in the recipe. Did you use the roasted garlic with the potatoes? Thanks for a great recipe.
Garlic could be infused into the cream if you wanted. Certainly not necessary.
Peter, another incredible recipe! I am a lover of potatoes and these look absolutely amazing!!!! I can’t wait to try this recipe!!
Let me know if you do Angela.
OMG these look absolutely amazing. You can’t beat creamy potatoes, love the addition of sweet potato!
Thx becca and thx for stopping by.
What a beautiful side dish! Looks delicious!!
Thank you very much Del.
Really like this idea and it looks so good too!
Thx much.
Peter, what a beautiful and delicious side dish…it looks fantastic!
Thx Catherine.
Beautifully done, especially from 37,000 feet! 🙂
You should have seen the logistics of trying to cook at 37,000 feet.
These look and sound so good! I’m thinking they will be part of my Mother’s Day menu this year. Thanks for the recipe.
Peter, I made this for Mother’s Day. Mom loved it; she especially liked the little bit of sweetness from the sweet potato. (We celebrated this morning, as she has plans on Sunday.) I baked it most of the way through yesterday, and finished it this morning like you suggested in the post. Thanks!
This looks amazing Peter! I feel like I need to go and get some potatoes JUST to make this tonight! At least by this weekend 🙂 Those layers are just beautiful!!
incredible looking dish!
Wow!! This is a really impressive looking side dish! I love the effect of layering the potatoes like that. This sounds so delicious and a must make for sure 🙂
Please let me know if you do Nicole.
That is just superb..I would love to try it ASAP..yum!!
Thank you. You are welcome to try them any time. Let me know if you do?
These look amazing! I can almost taste it 🙂
Thx Elena.
Just gorgeous! Creamy potatoes dishes like this are such a weakness for me – can’t remember the last time I’ve seen one look so perfect.
Wow. Thanks a lot.
I feel like I can almost taste them just from looking at these pictures. Absolutely gorgeous!
Thank you so much for the kind words.
Peter, I love that you added sweet potatoes not only for the taste but it does create a lovely contrasting layer to the dish.
I liked the orange in there too.
Wow! These look absolutely amazing! A while back I used to think I didn’t like sweet potatoes, but I LOVE them now 🙂
Very nice,
I always thought the same way. Don’t know what I was thinking.
Oh my! Despite the fact I am just back from skiing and have consumed my body weight in both carbs and cheese I am desperate to make these. Simply lovely!
Thanks for the laugh Helen.
I’m a potato fanatic and I’ve never had them like this. They look so good.
This dog found you a new trick!
Peter what a gorgeous dish this is. When I first saw the photo I thought it was puffed pastry! I, too, love my mandolin, possibly my favorite kitchen tool. I am definitely going to be giving this one a try!
Please let me know if you do Christine.