Ingredients: - Sweet potatoes
- Small Russet potatoes or Yukon Gold potatoes [as close in width to the sweet potatoes as possible]
- Milk [use regular cow's milk for a thicker taste, but we used rice milk, which was less thick but still delicious]
- Parmesan cheese
- Shredded cheese
- Pepper
- Garlic Powder
- Onion Powder
Directions:
(1) Wash all potatoes
(2) Cut both kinds of potatoes into thin slices width-wise, about 1/4 of an inch thick
(3) Lightly oil a baking pan and lay one layer of potatoes down
(4) Sprinkle desired amount of pepper, garlic powder, onion powder and a light layer of cheese
(5) Lay down additional layers of potatoes and repeat step 4 for each layer
(6) Once all layers are done, gently pour milk into pan until it reaches the bottom of the top layer of potatoes
(7) You may coat with extra cheese if desired
(8) Bake at 375 degrees for 35-45 minutes, until milk thickens and potatoes on top are browned.
Tips and Notes:
- Many recipes use heavy cream and butter, which will make the sauce thicker. We opted out of that in order to make it healthier, lighter, and less lactose-filled, but feel free to add those if you desire.
- Another way to get a creamier sauce would simply be to add flour to the milk and whisk it before you pour it into the baking dish.
