Sweet Potato Tian
4 medium Russet potatoes, about 2 ½ pounds, peeled and sliced very thinly on a mandolin
2 large sweet potatoes, about 2 ½ pounds, peeled and sliced very thinly on a mandolin
6 cloves garlic, sliced very thinly
Extra virgin olive oil, such as Colavita
Several sprigs fresh thyme or 1 tablespoon dried
1 to 2 c. vegetable or chicken broth
1 ½ tsp. kosher salt
½ tsp. freshly cracked black pepper
Preheat oven to 350°F. Grease a 9X13 casserole with oil.
Pick up a 3 inch stack of potatoes and arrange in a spiral pattern. Continue with all potatoes, forming an attractive spiral pattern, mixing and alternating sweet potatoes and Russets. Scatter garlic and thyme across potatoes. Season with salt and pepper.
2. Pour broth over potatoes. The broth should come up about 2-inches in the pan. Cover with foil and roast for 30 minutes.
3. Uncover and continue cooking until potatoes are browned on edges and crispy and broth has been absorbed, about 30 minutes more.