If, like me, you find sweet potatoes too sugary for many menus, then this combination of sweet with regular spuds provides a semi-savory option. Use any waxy white potato. Peel and slice potatoes on the thinner side, layer in an oiled casserole, gratin, or skillet with sprinklings of salt, pepper, and thyme. Add enough whole cream to saturate, but not cover. Brush lavishly with melted butter, and bake at 350 until the top crispens and browns.
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