+
3 (8)

Sides, Vegetarian

Dueling Potatoes

Dueling Potatoes

Dear SOS: The Dueling Potatoes served at the Beef Baron Restaurant at the Flamingo Hilton in Laughlin, Nev., are wonderful! Could you possibly get the recipe? Patricia Riner Thousand Palms Dear Patricia: John Joost, the chef, sent this along. He ... Read more

Total time: 3 hours | Serves 8
  • 2 large baking potatoes (about 1 3/4 pounds)
  • 1 large sweet potato (about 3/4 pound)
  • 2 to 3 eggs
  • 1 1/2 cups whipping cream
  • 1 tablespoon minced garlic
  • 1 large shallot, minced
  • 1 1/2 cups grated Cheddar cheese (about 6 ounces)
  • Salt, pepper

Step 1Peel the baking and sweet potatoes and slice them 1/8 inch thick.

Step 2Combine the eggs, whipping cream, garlic and shallot and blend well.

Step 3Heat the oven to 300 degrees. In a 13x9-inch baking dish, arrange 1 layer of sliced baking potatoes, then sprinkle them with some of the cheese and season to taste with salt and pepper. Top them with a layer of sweet potatoes, then more cheese, salt and pepper. Keep alternating layers until all potatoes are used, ending with a layer of cheese. Pour the cream mixture over the top and cover the pan with foil. Bake for 2 hours.

Step 4Remove the foil and bake until the potatoes are golden brown, another 40 minutes.


HAVE YOU TRIED


Super-Crisp Roasted Potatoes
Super-Crisp Roasted Potatoes

Frosted orange crispies
Frosted orange crispies

Pete's bread pudding
Pete's bread pudding

Molasses cookies
Molasses cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Swiss chard with golden raisins and lemon bread crumbs
Celery duo
Grilled sardines with confited tomatoes
Pureed Yukon Gold potatoes with chive oil