Modern Scalloped Potatoes

Grated Cheese - Jarlsberg, Cheddar, Swiss or Monteray Jack
1 lb Sweet Potatoes (about 2 large)
1 lb Russet Potatoes (about 4 medium)
1 C
1 tsp Thyme, fresh - finely chopped (or 1/4 tsp dried)
1/2 tsp Salt
Black Pepper, freshly ground
1 1/2 C Heavy Cream

Preheat oven to 350oF. Grease a 12-inch ovenproof casserole dish. Scrub and peel sweet and russet potatoes. Cut potatoes into 1/8 inch thick slices.

Place a single layer of potatoe slices in prepared dish, alternating between sweet and russet potatoes, overlapping slices slightly. Top potato slices with half of grated cheese, half of thyme, and half of salt. Repeat layering with the remaining potato slices, alternating again and continuing to overlap slices slightly. Top second layer with remaining cheese, thyme, and salt. Sprinkle pepper evenly over potato mixture; pour cream over top to completely cover.

Bake potatoes until golden brown and cheese is bubbly, about 1 hour 10 minutes. Let stand about 5 minutes before serving.

Serves 8


Comments: We made an alternate version of this recipe for the holiday party. We cubed the potatoes rather than slicing them. This cut down greatly on the cooking time (by about 20 minutes or so). One thing to be careful of however is to not over-fill the casserole pan. We learned this the hard way. Even covered, the dish overflowed a bit and we had a lovely mess to clean up afterward. If you want to be extra cautious, you might want to place a sided cookie sheet underneath the dish to catch any bubbling overflow.

Another alternative to this dish is to add your favorite meat, cubed, to make this a main dish instead of a side dish.