Two Potato Pie (Potatoes Anna)
1/4 cup melted real butter
3 cups peeled, sliced white potatoes
3 cups peeled and sliced sweet potatoes
1 teaspoon garlic salt
1/2 cup shredded Parmesan cheese
3 fresh tomatoes, cut into wedges
3 cups low-fat cottage cheese
Pre-heat oven to 425 degrees
Using approximately 2 tablespoons melted butter, butter the bottom and sides of 9-inch cake pan, pie plate, or oven proof skillet (I like to use a cast iron pan). Set pan aside.
Peel potatoes and thinly slice. Arrange a layer of white potato slices in a spiral pattern on the bottom of prepared pan. Sprinkle with garlic salt and approximately 1/4 the cheese. Repeat with a layer of sweet potatoes; continue to layer potatoes and cheese, sprinkling each layer with garlic salt, until all potatoes are used.
Use a little of the remaining butter to butter a piece of foil; drizzle or brush remaining butter over top of potatoes. Press foil firmly down on top of potatoes (some cooks like to place a weight on top of foil to press potatoes down). Bake potatoes 30 minutes. Remove foil (and if needed, the weight) and continue to bake 30-40 minutes or until potatoes are tender.
Cool potatoes in pan 5 minutes, run a knife around edges of pan to loosen edges. Carefully invert potatoes onto serving plate. Potatoes will be golden brown and crisp on the bottom and tender inside. Cut into 6 wedges and serve with tomato wedges and low-fat cottage cheese.
The classic version of this dish uses just white potatoes. My version is great for Vitamin A and creates a delightful flavor by adding sweet potatoes. It is an attractive side of potatoes for a dinner party or super at home. I like it served with tomato wedges and cottage cheese and so have included it in the nutrition analysis. Serves 6
For nutrition analysis go to www.UtahDairyCouncil.com