Categories: Main Dish

Ingredients

• 1/2 cup chopped green onion
• 1 tablespoon snipped fresh sage
• 1 tablespoon snipped fresh thyme
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 lbs sweet potatoes, peeled and thinly sliced
• 1 1/2 lbs yukon gold potatoes, peeled and thinly sliced
• 1/2 cup shredded gruyere cheese or 1/2 cup swiss cheese
• 1/4 cup finely shredded parmesan cheese (1 oz.)
• 1/2 cup chicken broth
• 1/2 cup whipping cream
• fresh sage leaf

Directions

1. Preheat oven to 350°.

2. Grease a 3 quart rectangular baking dish; set aside.

3. Combine green onions, sage, thyme, garlic, salt, and pepper; set aside.

4. In the prepared baking dish, layer half of the sweet potatoes and half of the yukon gold potatoes, alternating rows, if desired.

5. Top with half of the herb mixture; sprinkle with half of the Gruyere cheese and half of the Parmesan.

6. Repeat layers.

7. Pour broth and cream over ingredients in dish; cover dish with foil.

8. Bake for 1 hour; remove foil and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned.

9. Let stand for 10-15 minutes before serving.

10. Garnish with sage leaves.

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