Best-of-Both-Worlds Potatoes Anna Recipe | Vegetarian Times Skip to main content

Best-of-Both-Worlds Potatoes Anna

If you’re torn between serving regular potatoes or sweet potatoes, try this spectacular dish, which calls for both.



Ingredient Line: 
4 Tbs. unsalted butter
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2 sweet potatoes, peeled and thinly sliced (about 1 ½ lb.)
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3 Russet potatoes, peeled and thinly sliced (about 1 ½ lb.)
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1 tsp. dried thyme leaves
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1 tsp. salt
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¼ tsp. ground black pepper
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1 medium-sized leek, trimmed, quartered and white part finely chopped (about 1 ¼ cups)
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¼ cup grated Parmesan cheese


1. Preheat oven to 425°F. Melt 1 Tbs. butter in 8-inch ovenproof nonstick skillet over medium heat. Swirl pan to coat bottom and sides; set aside.

2. Toss sweet potatoes with 1 1/2 Tbs. butter, 1/2 tsp. thyme, 1/2 tsp. salt and 1/8 tsp. pepper in medium bowl. Set aside.

3. Toss Russet potatoes with remaining butter, thyme, salt and pepper in second bowl.

4. Place one layer of Russet potatoes in overlapping circles on bottom of skillet. Sprinkle with leeks, and top with layer of sweet potatoes. Sprinkle with 1 Tbs. Parmesan. Repeat layering, ending with layer of sweet potato slices.

5. Place skillet on burner. Cook potatoes 5 minutes over medium heat to brown bottom. Transfer skillet to oven, and bake 45 to 50 minutes, or until potatoes are tender and beginning to brown. Set 9-inch plate on top of skillet. Flip upside down to unmold potatoes. Slice into wedges, and serve.

Nutrition Information: 

4 g
Total Fat: 
7 g
Saturated Fat: 
4 g
31 g
18 mg
412 mg
4 g
9 g
Serves 8

Comments on this Recipe

Wonderful recipe except the thyme is too pronounced for us. We like thyme, but in future I will either use half the dried thyme specified or use 2 tsp. of fresh. Also 1 1/4 c. of leek is a lot more than 1 medium leek. One medium leek should be perfect.

The Potatoes Anna recipe calls for Parmesan cheese, which normally contains animal rennet. Were you able to find a parmesan that did not contain animal rennet? If so, I would love to have the name, please, as I do like parmesan. Thank you.

Parmesan cheese is not vegetarian. It is made from calf stomach rennet. I think you should make this very clear on your recipes.

I just use Galaxy Vegan Parmesan Topping any time recipes call for Parmesan. It tastes great and keeps in the fridge. I find it at my local health food store along with Vegan Gourmet mozzarella, which a sometimes-cheese-eater said tasted good when I made gluten free vegan pizza.

Kosher Parmesan Cheese is animal rennet free. Miller's makes a fine domestic Parmesan. You can also get imported Italian kosher Parmesan from

Whole Foods 365 Grated Parmesan Cheese,, cost $3.99 in Boston area, is a Vegetarian rennet (microbial enzymes)- great for this recipe. Lots of cheese at Whole Foods are suitable for Vegetarian - great choices.

Parma! vegan parmesan cheese is fabulous. It is made from crushed walnuts, Red Star nutritional yeast and Celtic sea salt. I am addicted to it.