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Prep Time
15 mins
Total Time
1 h
Serves
Serves 8

Ingredients

2
Sweet potatoes, peeled (about 2 lb/900g)
0
8
Yukon Gold potatoes, peeled (about 3 lb/1.35 kg)
0
1 1/2
Chicken stock
375
1/2
Red Onion, Cranberry & Apricot Confit
125
2
First Cold Pressed Extra Virgin 100% Olive Oil
30
1 1/2
4 Year Old Cheddar Cheese, Shredded
375
1
Fresh chives, chopped
0
3/4
Each salt and pepper
0

Method

Step 1
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.
Step 2
Lightly oil a glass baking dish. Spread out half of the potato mixture and pour confit on top of potatoes.
Step 3
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.
Step 4
Remove foil and sprinkle on shredded cheese. Return dish to the oven and broil until cheese is golden and bubbly – about 2 minutes.
Step 5
Garnish with remaining chopped chives and serve.

Nutritional Facts Per Serving

Calories:
220
Fat:
5 g
Carbs:
37 g
Protein:
7 g