Two Potato Bake

4 large white potatoes (2-1/2 to 3 lb)
2 large sweet potatoes (1 to 1-1/2 lb)
2 med carrots, cut into fine julienne
2/3 cup finely chopped green onion
1/2 tsp dried rosemary, crushed or 1-1/2 tsp snipped fresh rosemary
1 tsp instant chicken bouillon granules
1/2 cup hot water
1/4 cup butter or margarine, melted
Chopped green onion (optional)

Peel potatoes. Thinly slice into bowl of cold water; drain. Spread half of the white potato slices into a buttered 12x8 inch baking dish. Sprinkle with half of the carrot and green onion and one-third of the rosemary. Top with sweet potato slices. Sprinkle with remaining half of the green onion, half of the carrot, and one-third of the rosemary. Top with the remaining white potato and rosemary. Dissolve the bouillon in the hot water; pour over potatoes. Cover dish with foil. Bake in a 325F oven 1-1/4 to 1-1/2 hours or till just tender. Remove foil. Drizzle with butter. Bake uncovered. 20 to 25 minutes longer or till potatoes are done. Garnish with chopped green onion.

Makes 10 to 12 servings.

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Cajun Country -- New Iberia, Louisiana