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A vegetable side from ANNE LINDSAY’S ’NEW LIGHT COOKING’. It is easy to make, and is a delicious rethink of a classic recipe. Home made stock is the best, but in lieu of being a super hero, use a favorite alternative broth. A variation, also superb and a little different, is to combine yukon gold potatoes and fennel. Leftovers are excellent with scrambled eggs for breakfast or brunch.

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Makes 6 servings
total time:
2 hr

Save this recipe 3
Save this recipe 3
Makes 6 servings
total time:
2 hr


  • about 2-3 sweet potatoes thinly sliced
  • about 2-3 yukon gold potatoes thinly sliced
  • 2 garlic cloves
  • 1/3 cup freshly grated parmesan cheese
  • 2 tbsp flour
  • 1/4 tsp each of salt, pepper and thyme
  • 1 1/2 chicken or vegetable stock
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  • 1

    Mix together the potatoes, garlic, cheese, salt, pepper and thyme.

  • 2

    Transfer to an 8 inch square or 11 x 17 inch baking dish sprayed with non-stick oil.

  • 3

    Pour in the stock.

  • 4

    Cover with foil and bake at 350 degrees for 50 minutes; then uncover and bake for 30-40 minutes longer until golden brown and potatoes are tender.

Recipe Notes

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(We must celebrate our Canadian writers and Anne is of course international now!) Sue I called out to my mom for vegies as our friends are clearly treats types! Great she sent in an Anne special! Oh Canada.

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