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Two Potato Bake

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 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.
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