If you know me, you’ll know that although I have a deep passion for baking, I have an equally great dislike for cooking. There’s a lot more variables with cooking, a lot of standing in front of hot pans and pots and watching, waiting, stirring, flipping, waiting. I just get so antsy and nervous while I’m cooking in a way I never do while baking. But I think I’ve found my niche and it’s casseroles!

Dictionary.com tells me that a casserole is any food cooked in a casserole type dish and, thinking about it, what’s the difference between cooking a bunch of savory goodies in the oven and cooking a pastry? Well, lots of things I suppose, but it’s still kind of baking, right? I’m going to go with yes. I just can’t resist sharing this dish with you guys. It comes highly recommended from the beautiful Kelsey and I wish I had more than two thumbs to put up for it too.

See, it’s literally a bunch of stuff tossed into a pan. A sweet potato, two or three regular potatoes, a grated apple and a big leek to be exact

And then halfway through the baking you put a cupful of gruyere cheese on it and when it’s all done, it comes out looking amazing

See? Cheesy potato-y goodness. Beautiful.

It’ll jazz up any meal for sure or you can eat it on its own! Either way you really won’t be able to get enough of it. It makes for some seriously happy eating.

The recipe comes from the February 2010 issue of Martha Stewart Living

Potato and Sweet Potato Tian

1 pound Yukon Gold potatoes, thinly sliced

12 ounces sweet potatoes, thinly sliced

1 green apple (6 ounces), cored and grated

3 leeks, white and pale-green parts only, halved lengthwise, sliced ? inch thick, rinsed well

1 tablespoon extra-virgin olive oil

coarse salt and ground pepper

2 ounces grated Gruyere cheese (1 cup)

Preheat oven to 350º.  Toss together potatoes, sweet potatoes, apple, leeks, oil and 1 teaspoon salt.  Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil.  Bake for 15 minutes. Raise oven temperature to 400º.  Remove, uncover, and top with Gruyere.  Bake until bubbling and top is browned, about 30 minutes.

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