2 pounds Florida sweet potatoes, purple and orange, peeled and sliced into ⅛-inch thick rounds
2 pounds Florida potatoes, gold, red and purple, sliced into ⅛-inch thick rounds
2 tablespoons unsalted butter, melted
1 tablespoon virgin olive oil
4 cups onions, sliced thin
¼ cup parmesan cheese, grated
1 teaspoon fresh thyme (plus more for garnish), leaves removed from stem and chopped fine
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees. Heat a sauté pan over medium-high heat. Add olive oil and onions, stirring occasionally until soft and caramelized (about 15 minutes). Season lightly with sea salt and fresh ground pepper.
Add caramelized onions to the bottom of a baking dish. Layer potato slices vertically, alternating colors. Repeat the layering process until the baking dish is full and tightly packed. Season potatoes generously with sea salt, fresh ground pepper and the fresh chopped thyme. Drizzle with melted butter. Cover with aluminum foil and bake for about 35 minutes. Remove the foil and cook for another 10 to 12 minutes, uncovered. Remove from the oven and let cool slightly. Garnish with grated parmesan cheese and fresh sprigs of thyme. Serve with extra parmesan, if desired.
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