1 can (12 fl. Oz.) evaporated milk
2 reduced sodium chicken flavor bouillon
cubes
1 tsp. onion powder
½ tsp. dried thyme leaves
4 cups (1 ½ lbs.) potatoes, peeled, cut
into ¼-inch slices
2 cups ½ lb. sweet potatoes or yams,
peeled, cut into ¼-inch slices
½ cup grated Parmesan cheese
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| There wasn't a scale where I was shopping, so I translated the measurements to mean one sweet potato and two Russet potatoes. That seemed to work out with everything else in the recipe. |
Heat evaporated milk, bouillon cubes, onion powder and
thyme in large skillet over medium high heat, stirring occasionally, until
mixture comes to a boil and bouillon is dissolved. Add potatoes.
Cook, stirring occasionally, until mixture comes to a
boil. Cover; reduce heat to low. Cook, rearranging potatoes gently and
occasionally, for 35 to 40 minutes or until potatoes are tender.
 |
| Man, I rearranged them as gently as I could and STILL made a mess of the dish. |
Sprinkle with
cheese; serve immediately.
 |
| Served with some nice zucchini fingers! |
My Rating: 3/5 "It's interesting to eat regular potatoes and sweet potatoes at the same time. Fortunately, the sauce unites everything well. This is very bland, though, although the milk gives it some sense of richness. I'd amp up the spices if I made it again."
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