Best of Both Worlds Potatoes Anna

• 4 tablespoons butter
• salt and pepper
• 2 teaspoons thyme
• 2 sweet potatoes, peeled and thinly sliced
• 5 russet potatoes, peeled and thinly sliced
• 2 medium sized leeks, trimmed, quartered, and finely chopped
• 1 12 cups parmesan cheese

1. Preheat oven to 425.
2. Melt 1 tbs butter in 8-inch nonstick skillet over medium heat.
3. Swirl pan to coat bottom and sides; set aside.
4. Toss sweet potatoes with 1 1/2 tsp butter and half the thyme.
5. Toss russet potatoes with the rest of the butter and thyme in a second bowl.
6. Place one layer of russet potatoes in overlapping circles on bottom of skillet.
7. Cover moderately with leeks and sprinkle with desired amount of salt and pepper.
8. Top with layer of sweet potatoes.
9. Sprinkle with 1/4 cup Parmesan.
10. Repeat layering, ending with a layer of sweet potatoes.
11. Place skillet on burner.
12. Cook potatoes 5 minutes over medium heat to brown bottom.
13. Transfer skillet to oven and bake 45 to 50 minutes.
14. set 9 inch plate on top of skillet and flip upside down to unmold potatoes.
15. Slice into wedges and serve.

butter, salt, thyme, sweet potatoes, russet potatoes, leeks, parmesan cheese

Taken from www.food.com/recipe/best-of-both-worlds-potatoes-anna-405803 (may not work)