Ingredients:
1 1/2 lbs. Baby Yukon gold potatoes
1 1/2 lbs. Sweet potatoes
2 Cups Half & Half
2 Tbsp. Butter
1 Tbsp. fresh rosemary
1 Tbsp. minced garlic
1 Tbsp. Onion flakes
salt, pepper
2 Cups shredded Gruyere Cheese
Non-Stick Cooking spray
Directions:
Preheat oven to 400 degrees.
To a medium pot, add the half & half, butter, rosemary, garlic, onion flakes, salt & pepper. Heat to a simmer and then remove from heat. Set aside.
Peel the Sweet Potatoes. Slice both kinds of potatoes to 1/8th inch thickness.
Spray a 9 x 11 baking dish with the non-stick cooking spray. Arrange half of the two potatoes in a layer. Top with half of the milk mixture and gruyere cheese.
Repeat with the remaining potatoes, milk mixture and cheese.
Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, approx. 30 more minutes.
Let stand 15 minutes before serving.
