Yukon Gold and Sweet Potatoes Anna

Name: Yukon Gold and Sweet Potatoes Anna
Prep time: 25 min
Total time: 1 h 10 min
Yield: Serves 6 to 8
Ingredients: 1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled; 1 1/4 pounds sweet potatoes (2 medium), peeled; 6 tablespoons unsalted butter, melted; Coarse salt and freshly ground pepper

Recipe photo courtesy of Ngoc Minh Ngo

Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Source: Martha Stewart Living, December 2013

1 hour 10 mins 25 mins Serves 6 to 8

Total Time Prep Yield

Ingredients

1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled
1 1/4 pounds sweet potatoes (2 medium), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Directions

1. 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.
2. 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.
3. 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.

Cook's Notes

The Japanese Benriner mandoline slicer (jbprince.com) makes quick work of cutting potatoes and other vegetables into thin, even slices. It's less intimidating and easier to clean and store than a traditional metal mandoline.

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Reviews

199

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199

kaitlynaly4432196

6 JAN, 2018

I made this for a dinner party and everyone loved it. It looked so elegant, was pretty easy to make-ahead, and the guests all went back for seconds. My only concern is that it I haven't figured out how to keep it together and warm. Serving warm is best, but I found that it falls apart and looks like a mess. Serving at room temperature (what I did) looks beautiful, but isn't what I hoped for on a cold winter night.
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VA Cook

3 JAN, 2014

I made this for Christmas dinner, and it was a huge hit! I was a little nervous about the sweet potatoes, since I'm normally not a big fan, but they added a great texture and flavor. I followed the recipe exactly, and keeping your potato slices an even width is key to cooking evenly. Turned out of the pan with just a few slices "stuck," but they were easily removed and re-placed on the top of the dish. Definitely will make this again, and want to try the "Roots Anna" next!
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