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Sweet potatoes, peeled (about 2 lb/900g)
Yukon Gold potatoes, peeled (about 3 lb/1.35 kg)
Red Onion, Cranberry & Apricot Confit
First Cold Pressed Extra Virgin 100% Olive Oil
4 Year Old Cheddar Cheese, Shredded
Fresh chives, chopped
Each salt and pepper
Slice sweet and Yukon Gold potatoes thinly, about 1/8” (3 mm), and place in a large bowl. Toss together potatoes, 3/4 of the chopped chives, olive oil, and salt and pepper.
Lightly oil a glass baking dish. Spread out half of the potato mixture and pour confit on top of potatoes.
Top with remaining potatoes and pour chicken stock over mixture. Cover dish with foil and bake at 375º F (190º C) until potatoes are tender and liquid is absorbed – about 45 minutes.
Remove foil and sprinkle on shredded cheese. Return dish to the oven and broil until cheese is golden and bubbly – about 2 minutes.
Garnish with remaining chopped chives and serve.
Fat: 5 g
Carbs: 37 g
Protein: 7 g