Checkerboard Potatoes

5
JBJ117 0

"Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious."

Ingredients

1 h 30 m servings 375 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
  3. Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.
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Reviews

5
  1. 7 Ratings

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I have one suggestion for these potatoes.... don't make them. A waste of time and money. The taste of cinnamon with these potatoes is gross. These don't even rate one star, but there is no lower...

5/2/03 Would not make this dish again. It was edible, however, teenage girls would not go near it. Not even a "pretty" dish. Sorry, Nannie

my suggestion is to forget the heavy cream and cinnamon...add sliced onion, salt and pepper..yumm

Not sure what the other complaints were about. I've made these several times and really enjoyed them, as has everyone else. Just a few changes to the recipe -I used a little less butter, subsi...

excellent