Sweet Potato and Yellow Fleshed Potato Bake
Ingredients
- 1 lb (500 g) yellow fleshed potatoes
- 1 lb (500 g) sweet potatoes
- 2 tbsp (30 mL) Canola Oil
- 2 cloves garlic, minced
- 2 tbsp (30 mL) chopped fresh rosemary (1 tsp / 5 mL dried)
- 2 tbsp (30 mL) chopped fresh thyme (1 tsp / 5 mL dried)
- 1 tsp (5 mL) Robin Hood® All Purpose Flour
- 1 can (354 mL) Carnation® Fat Free Evaporated Milk
- 1 tsp (5 mL) salt
- 1/4 tsp (2 mL) pepper
- Topping:
- 1/2 cup (125 mL) bread crumbs
- 1/4 cup (50 mL) grated Parmesan cheese
Directions
Step 1:
Preheat oven to 400ºF (200ºC). Grease a 9” x 9” (2.5 L) baking dish.
Step 2:
Peel and slice potatoes into 1/8” (3 mm) thick rounds.
Step 3:
Heat oil in a medium saucepan. Add garlic and herbs and cook gently for 1 minute. Add flour and cook for another 2 minutes. Add evaporated milk and bring to a simmer, stirring frequently. Remove from heat. Season with salt and pepper.
Step 4:
Layer potatoes in prepared pan. Pour evaporated milk mixture over potatoes, pressing lightly to submerge potatoes. Cover with foil.
Step 5:
Layer potatoes in prepared pan. Pour evaporated milk mixture over potatoes, pressing lightly to submerge potatoes. Cover with foil.
Step 6:
Topping: combine topping ingredients. Sprinkle over baked potato mixture. Broil for about 1-2 minutes or until lightly browned.
Tip
Dish can be assembled up to 6 hours ahead of time. Wrap well and refrigerate until ready to bake.