Best Checkerboard Potatoes Recipes

CHECKERBOARD POTATOES

Checkerboard Potatoes image

This recipe is not only very tast it is very nice to look at. It is in the shape of a checkerboard. Your Thanksgiving table or table on just any night will look beautiful because of this dish.

Provided by suzanne coughlin

Time 3h

Number Of Ingredients 5

Ingredients

5 lb eastern potatoes
5 lb sweet potatoes
1 lb philedelphia cream cheese(2 8 oz. packages)
1 c water reserved from the pot of the boiling sweets.
1 c water reserved from the pot of the boiling potatoes.

Steps:

1. cut and peel potatoes and sweets. In 2 seperate pots boil them. When they come to a boil reserve 1 cup of water from each pot. Let the potatoes soften up as much as they can so it would be easy to mash. With a hand mixer mix the whites and sweets. Please remember to keep them in the seperate pots still. Add the cream cheese and then the reserved water. After byou have finished mixing the potatoes enough transfer them into a square or rectangle caserole dish in a checkerboard pattern. The pattern will be one scoop potatoes one scoop sweets. When you are finished arranging the potatoes you will then put them in the oven for 40 minutes on 350. This is a great dish for a big family gathering. Enjoy!!

CHECKERBOARD POTATOES

Checkerboard Potatoes image

Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious.

Provided by JBJ117

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

Ingredients

3 (8 ounce) sweet potatoes, cut into 1/4 inch slices
3 large red potatoes, cut into 1/4 inch slices
1 cup heavy cream
½ cup unsalted butter
salt to taste
½ teaspoon ground cinnamon, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 14.2 g, Sodium 68 mg, Sugar 5 g