Made with both sweet and red bliss potatoes, this dish is a beautiful blend of colors, tastes, and textures. It's creamy, but not too heavy, and sweeter and less starchy than it would be with all white potatoes.
|1 pound sweet potatoes, washed, thinly sliced||1/2 cup organic whole milk|
|1 pound red bliss potatoes, washed, thinly sliced||2 eggs|
|1 tablespoon olive oil||1 cup organic low-fat plain yogurt|
|1 cup red onion, thinly sliced||1/4 teaspoon salt|
|2 garlic cloves, minced||1/2 teaspoon black pepper|
|1/2 cup red pepper, thinly sliced||1/2 cup parmesan cheese, shredded, divided|
|1 tablespoon fresh thyme leaves||1/2 cup sharp cheddar cheese, shredded, divided|
|1 tablespoon all-purpose flour|
Wash and slice potatoes into disks about 1/8-inch wide. In a microwave-safe dish (not plastic), sprinkle potato slices with 1/4 cup water, cover with a lid or waxed paper, and microwave on high for 3-4 minutes. Remove cover from bowl and allow potatoes to cool. In a sauté pan, heat olive oil over medium-high heat and add onions, garlic, and red pepper. Cook until slightly brown, about 5 minutes. Add thyme and flour, then whisk in milk. The flour will cause the mixture to thicken. Remove from heat and allow to cool. In a 9x13” baking dish, layer the potato slices like roof shingles until the pan is filled. Gently fold eggs, yogurt, salt, pepper, 1/4 cup of the Parmesan cheese, and 1/4 cup cheddar into the now cooled onion mixture, combining well, and then pour over the layered potatoes. Top with remaining 1/4 cup Parmesan cheese and 1/4 cup cheddar, and bake for 40 minutes at 375°F.
Makes 8 servings.