My family tends to prefer sweet potatoes over white, so I oblige. Although every once in a while I do sneak in the white stuff, just because I start to miss it … this recipe has the best of both worlds. It makes for a nice casserole, and could pass for a comfort meal all on its own!
Delicious and warm casserole side dish that can could also pass for a comfort meal all on its own!
- 1 pound white potatoes of your choice
- 1 pound sweet potatoes
- 1 pound mushrooms of your choice *( I used the variety supermarket button mushrooms)
- 3 small onions
- 4 tablespoons olive oil divided
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Peel potatoes and boil separately. While potatoes are cooking, slice your mushrooms and chop your onions into small cubes.
In a heated skillet, add 2 tbsp of olive oil, then add your onions. Cook onions until they start turning translucent. Salt and pepper to taste, then add mushrooms. Saute for approximately 15 minutes. Turn heat off, add nutmeg, mix and set aside.
For the cooked potatoes, drain, saving about 1/2 cup of liquid from each batch. Mash potatoes, adding liquid, salt and pepper to taste and one tbsp of oil to each batch.
In an ovenproof casserole, layer white mashed potatoes, then mushrooms, then sweet potato mash. Smooth out the top and bake at 350 for 30 minutes.
You can leave this in for longer to achieve a crust at sides and top...my little ones enjoy that part 🙂
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