Butter or lightly oil a baking dish or cast iron skillet.
3
Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.
4
Transfer to the dish and pour on the milk. It should just cover the potatoes.
5
Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup). Sprinkle the remaining cheese over the top and return to the oven.
6
Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden and around the edges. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)
7
Let rest at least 20 minutes before serving so the juices can redistribute.
8
Can be made ahead of time and reheated in the microwave or oven for serving.
Ingredients
2 organic sweet potatoes, sliced in thin rounds
1 small red or yellow potato
1/4 tsp each salt and freshly ground pepper
1 tsp thyme, roughly chopped (fresh or dried)
3/4-1 cup Parmesan cheese, finely grated
2 cups low-fat milk (I used 2%)
Directions
1
Preheat the oven to 400 degrees.
2
Butter or lightly oil a baking dish or cast iron skillet.
3
Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.
4
Transfer to the dish and pour on the milk. It should just cover the potatoes.
5
Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup). Sprinkle the remaining cheese over the top and return to the oven.
6
Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden and around the edges. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)
7
Let rest at least 20 minutes before serving so the juices can redistribute.
8
Can be made ahead of time and reheated in the microwave or oven for serving.
