Yukon Gold Sweet Potatoes Anna Recipes

YUKON GOLD & SWEET POTATOES ANNA

Steps:

• Preheat oven to 425.
• Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
• Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
• Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
• Brush with butter and generously season with salt and pepper.
• Make another layer with sweet potato slices; brush with butter and season.
• Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
• Drizzle any remaining butter on top of potatoes.
• Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
• Transfer to oven and bake 30 minutes.
• Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
• Remove from oven.
• Run a small rubber spatula around edges of potatoes to loosen.
• Carefully invert onto a plate and cut into wedges.

POMMES ANNA WITH GRUYERE

Steps:

• Combine salt, pepper, and thyme in a bowl.
• Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
• Melt remaining 1 tablespoon butter in the skillet; remove from heat.
• Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
• Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
• Invert potatoes carefully onto a serving dish.

YUKON GOLD AND SWEET POTATOES ANNA

Steps:

• Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
• Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
• Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.