2 tablespoons unsalted butter
2 tablespoons extra virgin olive, thinly sliced
1 pound all purpose potatoes, peeled, thinly sliced
4 ounces Parmigiano Reggiano, cut into slivers with a vegetable peeler
salt to taste
Grinding black pepper
Fresh grated nutmeg
Preheat oven to 425F
Melt 1 tablespoon of the butter and olive oil in a cast iron or other heavy duty oven proof pan.
Make an overlapping layer of all-purpose potatoes in the pan to fill in the pan completely. Sprinkle with salt, pepper and nutmeg.
Scatter 1/5 of the cheese slivers over the potatoes.
Make a layer of sweet potato slices over the all-purpose potatoes going in the opposite direction. Season and scatter with cheese.
Continue making layers until all potatoes are used up. Pour remaining butter and olive oil over the top.
Cover pan tightly with foil and bake for 25 minutes. Remove foil and bake 25 minutes longer until potatoes are tender and browned at the edges.
Cut into wedges and serve.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"