I don't have a picture but this is a yummy side dish I made the other night. It is an adaptation from the recipe in Colorado Collage, a Denver junior league cookbook.
2 large white potatoes, peeled and thinly sliced
2 sweet potatoes, peeled and thinly sliced (or you can also use yams)
a small carton of whip cream or heavy cream
a bowl of freshly grated parmesan cheese or gruyere (or a mixture of both)
1-2 T butter
salt & pepper to taste
a dash of nutmeg
A mandolin works great to slice your potatoes if you have one. If not, just use a knife and slice them as thinly as possible.
Preheat the oven to 350. Butter a 9X13 baking dish. Start by laying out a single layer of sweet potatoes on the bottom of the baking dish. Season with s&p and drizzle with cream. Next layer the white potatoes. Sprinkle with more s&p, cream and cheese (every other layer gets a handful of cheese or if you like them real cheesy then do it after each layer). Keep layering until all the potatoes are gone. End with the cheese. Cover the dish with foil, dull side up. Bake for 30 minutes and remove the foil. Then bake another 20-30 minutes until all the cheese is melted and browned.
