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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 10 |
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Directions: Preheat the oven to 325F degrees. Lightly butter a 12 X 8 inch baking
dish.
Put the white potato slices in a bowl of ice water for at least 5
minutes to prevent discoloration and to crisp them. Drain well. Put the
sweet potato slices in another bowl of cold water for 5 minutes, then
drain well.
Spread half the white potato slices in the prepared baking dish. Sprinkle
with half the carrots and green onions and a third of the rosemary. Top
with the sweet potato slices. Sprinkle with the remaining carrots and
green onions and half the remaining rosemary. Top with remaining white
potatoes and rosemary.
Dissolve the bouillon granules in the hot water and pour over the
potatoes. Cover the dish with aluminum foil and bake for 1 1/4 to 1 1/2
hours or until the potatoes are just tender. Remove the foil. Drizzle the
melted butter over the potatoes and bake, uncovered, for 20 to 25 minutes
more or until the potatoes are tender.
| Ingredients:
4 large Potatoes, peeled & sliced
2 large Peeled Sliced Sweet Potatoes
2 medium Carrots, julienned
2/3 Cup(s) Finely Chopped Green Onions
1/2 Teaspoon(s) Rosemary
1 Teaspoon(s) Chicken Bouillon Granules
1/2 Cup(s) Hot Water
4 Tablespoon(s) Butter or Margarine, melted |
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