Ingredients:
1 1/2 lbs red potatoes, peeled
1 lb sweet potatoes, peeled
5 tablespoons flour
4 tablespoons butter, softened
1 1/2 cups milk
1 cup chicken broth
1 cup Fontina cheese ( can substitute white cheddar)
3/4 cup grated parmesan cheese, separated
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Preheat oven to 350 F.
Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
Slice potatoes 1/8 inch thin; place in water for 20 minutes.
In small bowl, mix flour and butter until smooth.
In medium saucepan; heat milk and broth over medium low heat.
Add flour mixture to hot milk; cook stirring until thickened and bubbly.
Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
Remove from heat.
Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
Top with 1/4 cup parmesan.
Bake covered with foil for 45 minutes.
Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
Allow to sit for 10 minutes before serving.
Servings: 16
Time preparation: 45 min.
Time total: 135 min.