Checkerboard Potatoes Recipe - Allrecipes.com
  • READY IN hrs

Checkerboard Potatoes

Recipe by  

"Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
  3. Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.
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Reviews More Reviews

Jan 23, 2004

I have one suggestion for these potatoes.... don't make them. A waste of time and money. The taste of cinnamon with these potatoes is gross. These don't even rate one star, but there is no lower choice. SORRY!!!!

 
Jan 23, 2004

5/2/03 Would not make this dish again. It was edible, however, teenage girls would not go near it. Not even a "pretty" dish. Sorry, Nannie

 

7 Ratings

Dec 07, 2009

my suggestion is to forget the heavy cream and cinnamon...add sliced onion, salt and pepper..yumm

 
Mar 02, 2007

Not sure what the other complaints were about. I've made these several times and really enjoyed them, as has everyone else. Just a few changes to the recipe -I used a little less butter, subsituted milk for the cream and combined nutmeg with the cinnamon. Very nice!

 
Jun 29, 2006

excellent

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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