Can be prepared in advance,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Quickies,  Shavu'ot,  Side Dishes,  Soy Free,  Vegetarian

Creamy Potato and Yam Layers

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This is a recipe for layers of potatoes and yams baked in a light cream/goat-milk sauce. It is quick and easy to make, but looks and tastes like you’ve really put some time and work into it.


3 potatoes, peeled and sliced lengthwise to ¼ inch slices
3 yams, peeled and sliced lengthwise to ¼ inch slices
2 onions, finely chopped
3 cloves of garlic, crushed
30 gr. butter
500 ml. heavy cream or goats’ milk
Nutmeg, salt and allspice for seasoning


Preheat your oven to 180C/360F.
In a baking-sheet covered rectangular tin place a layer of potatoes.
Season with a sprinkle of salt, nutmeg and allspice.
Add a layer of yam. Season as before.
Continue layering until you use up all of your prepared potatoes and yams.
In a skillet, sauté your onion and garlic in the butter.
Add cream/goats’ milk and mix well. Pour over tha layered vegetables.
Bake until potatoes soften, and the dish receives a golden hue.