Sweet potato stacks layered with sweet and russet potatoes, caramelized onions, prosciutto and parmesan cheese. Crispy on the outside and tender inside. An elegant and delicious side dish at any meal.
Its Easter weekend coming up! For our family, that means getting together for a big family dinner at Debbie’s. This year we are going to have a full house! My mom, Joan, and her man Alf, Kevins parents Gail and Casey, his grandparents Les and Joan, my grandma Pat, Mark’s parents Moe and Judy and then Kevin, Jessica, and I and of course Mark, Debbie, my sister Sam and my brother Matt. Sometimes there are a few others that get an invite too. If they are lucky…!
I love that my family (Kevin’s included) gets along so well. That’s not to say that there have never been any heated discussions about religion or politics over the dinner table, but there have rarely been any hurt feelings or angry words. I am especially lucky that my adoptive mom (Joan) feels like my birth family (Debbie’s) is part of her extended family as well. There is no separation for me. We are all part of the same family and I think its rare for adopted/birth families to operate like ours. I am a very lucky girl and I’m reminded of it at every single lovely family dinner.
How do you all celebrate Easter weekend?
This year Debbie has delegated a veggie dish to me for dinner. I have seen potato stacks like these on pinterest and I have been wanting to try them. So glad I did! They are freeking fantastic and they will be perfect for Easter dinner. I’m going to have to make a LOT of these sweet potato stacks, but that’s okay, these are pretty easy to make, even though they look so sophisticated and elegant! We always have a sweet potato dish for dinner and this one will be quite a bit more healthy than the usual candied sweet potatoes (even though I am in love with my grandmas candied sweet potatoes).
You could also make these sweet potato stacks really indulgent by using chunks of bacon and more cheese, (gruyere cheese would be my pick) and by brushing each layer with a little melted butter. Holy that sounds good! But Debbie and I are going to Vegas in less than 3 weeks so no butter and bacon for us.
We love the combination of sweet potatoes and russet potatoes in these little potato stacks, but you could also use either or. I think my favorite part of all though, are the edges where the potatoes and cheese have gotten all caramelized and crunchy. Sooooo goooood! Like knee melting good!
These sweet potato stacks will definitely become a regular side dish at our family dinners, but once everyone tastes these, they will demand twice as much next time. Mark my words!
Potato & Sweet Potato Stacks with Caramelized Onions and Prosciutto
Sweet potato stacks layered with sweet and russet potatoes, caramelized onions, prosciutto and parmesan cheese. An elegant and delicious side dish.
- 2 russet potato
- 1 yam (orange potato)
- 1/2 cup onion
- 5 pieces of prosciutto
- 4 cloves garlic
- 1 tbsp fresh thyme
- 4 tbsp olive oil
- 1 cup parmesan cheese
- few sprigs of thyme to garnish
- Pre heat your oven to 400 degrees.
Mince the garlic, put it in big bowl and add olive oil mix. Chop 1 tbsp of fresh thyme, add to the bowl and stir. Set aside.
Heat a pan to medium. Cook the prosciutto till it gets crispy crispy then remove from heat and chop in small chucks like bacon bits once it has cooled. Dice the onions, add them to the same pan as the prosciutto and sauté till tender.
Meanwhile, peel the potatoes and yams. With a mandolin, slice the potatoes and yams 1/4" thick. Place the yams and potatoes in the garlic mixture and coat really well with.
Spray a muffin tin with non-stick spray. Place a potato slice on the bottom of the all the spots in the muffin tin. Then place a yam on top of the potato. Next, sprinkle about 1 tsp of onion and 1 tsp of prosciutto then 1/2 to 1 tsp parmesan cheese. Repeat until you have filled the muffin tin to the top of the tin. Finish with any kind of potato and then add some parmesan cheese on top. You can layer above the muffin tin because the stacks will shrink a little.
Bake for 40 min or till potatoes are fork tender. Serve right out of the oven.