There’s something incredibly comforting about a well-baked dish. And I’m here to share one of my absolute favorites with you – the Two Potato Bake. This recipe is a beautiful blend of sweet and regular potatoes, baked to perfection. It’s a simple dish, but the flavors are far from it. The earthy, rich taste of the red potatoes melds perfectly with the sweet, creamy flavor of the sweet potatoes. It’s a symphony of flavors in every bite. Plus, who can resist the allure of a dish that’s as nutritious as it is delicious? Packed with essential vitamins and minerals, this dish is a powerhouse of nutrition. What’s more, it’s incredibly easy to prepare. With just a few simple steps, you’ll have a hearty and satisfying meal ready. I love this recipe for its versatility. It’s perfect for a weeknight dinner, but elegant enough for a dinner party. I can’t wait for you to try it!
Ingredients
- 4 c. peeled, thinly sliced sweet potatoes (about 1 1/4 lb. divided)
- 4 c. peeled, thinly sliced round red potatoes (about 1 1/4 lb. divided)
- 2 Tbsp. minced fresh onion
- 3 Tbsp. oleo, melted and divided
- 1/2 tsp. salt, divided
- 3/4 c. skim milk
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. grated fresh Parmesan cheese
Baking Instructions
- Coat an 11 x 13 x 2-inch baking dish with vegetable cooking spray.
- Layer 2 cups sweet potatoes in half of dish.
- Layer 2 cups of red potatoes in other half.
- Sprinkle evenly with onion. Drizzle with 1 1/2 tablespoons of oleo.
- Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
- Repeat procedure with remaining potatoes, oleo, salt and pepper.
Calorie: 200
Total cooking time: 1 hour
Difficulty level: easy
The Spud Odyssey: A Tale of Two Potato Bake
Let me tell you about the time I decided to make a two-potato bake. Yes, you heard that right. Not one, but two types of potatoes. You could say I was feeling extra starchy that day.
Ingredient Gathering: A Culinary Scavenger Hunt
My first order of business was to round up my ingredients. I started with the sweet potatoes and red potatoes. 4 cups of each, peeled and thinly sliced. I’d like to say I handled this task with grace and dexterity, but let’s be real. I looked like a potato peeling tornado.
Next up was the fresh onion, minced to perfection. There’s nothing like the feeling of your eyes welling up with tears in the middle of the kitchen. Ah, the joys of cooking. Into the fray went 2 tablespoons of the oleo, melted and divided. Listen, I’m not usually one to play favorites, but let’s just say oleo and I are on a first-name basis.
Oh, and let’s not forget the salt! Half a teaspoon, divided. Because apparently, even salt needs its personal space. Then, to balance out the saltiness and add a bit of creaminess, I threw in 3/4 cups of skim milk.
Lastly, I minced some fresh parsley and grated some fresh Parmesan cheese. There’s something therapeutic about grating cheese, isn’t there? I mean, besides the fear of accidentally grating your fingertips…
Preparation Shenanigans: Taming the Potato Beast
Now that I had my ingredients, it was time to prepare this beast. First, I coated an 11 x 13 x 2-inch baking dish with vegetable cooking spray. And by “coated”, I mean I gave it a good ol’ dousing.
Then, I layered 2 cups of sweet potatoes on half of the dish. Yes, only half. Because in this kitchen, we believe in potato segregation. On the other half, I layered 2 cups of red potatoes. This was followed by an even sprinkle of onion, a drizzle of 1 1/2 tablespoons of oleo, and a sprinkle of 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Baking Madness: The Potato Transformation
And then, I did it all over again with the remaining potatoes, oleo, salt, and pepper. At this point, you might be thinking, “This sounds like a lot of work for some potatoes.” And you’d be right. But trust me, it’s worth it.
Into the oven went my carefully layered masterpiece. As I closed the oven door, I could swear I heard the potatoes whimpering a little. Or maybe that was just my stomach growling.
The Grand Finale: A Potato Symphony
When the two-potato bake was finally ready, I pulled it out of the oven with all the grace of a potato-laden ballerina. The smell that filled the kitchen was nothing short of heavenly. And when I tasted it… well, let’s just say it was worth every single potato-peeling, onion-crying, cheese-grating moment.
So there you have it, my friends. My tale of the two-potato bake. It was a journey filled with laughter, tears (thanks, onion), and lots of starchy goodness. And the best part? The leftovers lasted for days. Because let’s be honest, who’s going to argue with a dish that keeps on giving?
End Note: Keep Calm and Potato On
Remember, my fellow culinary explorers, cooking is all about having fun. And if you can make something delicious in the process, well, that’s just the cherry on top. Or in this case, the Parmesan on the potato. Happy cooking!
