Yukon Golds and sweet potatoes join forces for this showstopping potato side dish.
While this dish takes some time to assemble, there’s nothing difficult about it.
Serve this wow-worthy layered potato bake with roasted meats atThanksgiving dinneror as part of a special brunch.
Photo: Victor Protasio
Purchase potatoes that are similar in size and shape.
Add butter, garlic, salt, and pepper.
Cook over medium, stirring often, until butter melts, 3 to 4 minutes.
Let stand for 15 minutes.
Remove sprigs from the butter and discard.
Reserve 1 tablespoon herb butter in a small bowl and set aside.
Brush the bottom of a large ovenproof or cast-iron skillet with some remaining herb butter.
Generously brush the top with more herb butter.
Repeat layering with remaining potato slices, brushing with herb butter after each layer.
(You’ll have about six layers.)
Heat the skillet over medium-high until the mixture is sizzling, 2 to 4 minutes.
Carefully cover with aluminum foil and then transfer the skillet to the oven and bake for 15 minutes.
Brush with reserved 1 tablespoon herb butter and continue baking for 5 minutes.
Let cool for about 15 minutes.
Run a rubber spatula around the edges of the skillet to loosen it, gently sliding the spatula underneath.
Slice into wedges while in the skillet and top with thyme leaves.
