Sweet Potato Pommes Anna (Layered Potato Casserole)
This multicolored galette is a fun twist on the classic dish made with white potatoes. Don't worry if you only have one type of sweet potato, the result will still be beautiful. The bottom bakes to a potato-chip crisp with a caramelly sweetness, while the interior becomes melt-in-your-mouth rich.
Ingredients
- 3 tablespoons unsalted butter melted
- 2 tablespoons extra-virgin olive oil
- 12 ounces purple sweet potatoes peeled
- 12 ounces orange sweet potatoes peeled
- 12 ounces white sweet potatoes peeled
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Combine butter and oil in a small dish. Liberally brush the bottom and sides of an 8-inch cast-iron skillet with some of the mixture.
- Using a mandoline, thinly slice sweet potatoes about 1/16 inch thick. Arrange one-fourth of the potatoes in concentric circles in the pan, overlapping the slices and alternating colors. Brush with some of the butter mixture and sprinkle with 1/4 teaspoon each thyme, salt and pepper. Repeat to make three more layers.
- Heat the pan over high heat until the sweet potatoes start sizzling, about 3 minutes. Cover the pan with foil and transfer to the oven. Bake for 30 minutes.
- Uncover and continue baking until the sweet potatoes in the center are easily pierced with a skewer and the bottom is golden brown and slightly crispy, 20 to 25 minutes more.
- Let cool for 10 minutes. Run a small sharp knife around the edge of the pan to loosen the potatoes, then invert the galette onto a serving plate. Cut into 8 wedges.
Notes
Equipment: 8-inch cast-iron skillet, mandoline.