Two-Toned Scalloped Potatoes

• 1 1/2 pounds Yukon Gold potatoes
• 1 1/2 pounds sweet potatoes
• 2 cups heavy cream
• 2 tablespoons all-purpose flour
• 3 teaspoons fresh thyme, chopped
• 2 garlic cloves, chopped (1 to 1 1/2 tablespoon)
• 1/4 cup plus 1 tablespoon unsalted butter, divided
• 2 teaspoons table salt, divided
• 1 teaspoon black pepper
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 6 ounces Gruyere cheese, shredded with large grate (about 1 1/2 cups)
• 1/2 cup panko (Japanese-style breadcrumbs)
• 1/3 cup pecans, chopped
• 1 teaspoon lemon zest (from 1 lemon)

1. Stir together heavy cream, flour, thyme, garlic, 1/4 cup of the butter, and 1 teaspoon of the salt in a medium sauce pan over medium. Bring just to a boil; remove from heat.
2. Combine pepper and remaining 1 teaspoon salt in a small bowl. Combine chopped parsley and rosemary in a second small bowl.
3. Drain sliced potatoes, and pat dry. Place half of the potato slices evenly into prepared baking dish. Sprinkle with 1 tablespoon of the chopped herbs, half of the salt-pepper mixture, and half of the cheese. Repeat process with remaining half potato slices, 1 tablespoon of the herbs, remaining salt-pepper mixture and cheese. Pour cream mixture evenly over potatoes. Cover with aluminum foil, and bake in preheated oven 25 minutes.

potatoes, sweet potatoes, heavy cream, flour, fresh thyme, garlic, unsalted butter, salt, black pepper, parsley, fresh rosemary, gruyuere cheese, breadcrumbs, pecans, lemon zest

Taken from www.myrecipes.com/recipe/two-toned-scalloped-potatoes (may not work)