Makes 8-10 servings
If making up to one day ahead, let cool, cover airtight and chill. Reheat, covered, in a 425 degree oven until hot in the center, 25 to 30 minutes
One-and-a-half pound of yams or sweet potatoes
One-and-a-half pound russet potatoes
Ten T. melted butter (I use less)
1/2 cup grated Parmesan cheese (also good with gouda)
Two teaspoons crumbled dried rosemary
Salt and pepper
Peel yams and russet potatoes. Cut yams and potatoes into uniformly thick 1/16" slices. As cut, immerse russets into water to prevent browning.
Put two T. butter into a 10 " ovenproof nonstick frying pan and spread to cover bottom
Drain russet potatoes and pat slices dry. neatly overlap 1/4 of the russet slices to cover pan bottom. Drizzle with 1 T. butter and sprinkle with 1 T. cheese and 1/4 tsp. rosemary. Neatly overlap 1/4 yam slices over russets; repeat butter, cheese adn rosemary. Repeat layers, alternating russets and yams, until all the vegetables are in the pan. Drizzle with any remaining butter. Cover pan tightly with foil.
Bake on the lowest rack in a 425 degree oven for 30 minutes. Uncover and bake until potatoes are tender when pierced and edges are brown and crips, about 35-45 minutes longer. Let stand 5-10 minutes.
Drain off excess butter. Run a knife between pan sides and potatoes. Invert a platter over pan; holding together, invert both to release vegetables...