Two Layered Potatoes

• 6 whole Yukon Golds, Peeled
• 1 whole Sweet Potato, Peeled
• 1/2 cups 3 Month Old Manchego Cheese, Shredded
• 1/2 cups 12 Month Old Manchego Cheese, Grated
• 1/2 cups Smoked Gouda, Shredded
• 2 cups Fat-free Half-and-half
• 1/2 teaspoons Dried Rosemary
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. Peel potatoes. Slice thinly using a mandoline. Preheat oven to 375u0b0F and spray a 9x13 baking dish (I used a tin foil pan) with cooking spray.
2. Begin layering with Yukon slices. Top with a handful of all the cheeses spread over potatoes. Pour 1/4 cup or so of half-and-half. Take pinches of spices and sprinkle over top. Repeating layering. After 3 layers, add sweet potato layer and continue with cheese, half-and-half, and spices. Keep going until all potatoes have been used.
3. Bake in a 375u0b0F oven for 1 hour, covered. Remove cover and cook for another hour uncovered. Turn oven up to 475u0b0F and cook another 30 minutes. You want all the cream to be absorbed.
4. Serve and enjoy!

sweet potato, month, month, gouda, rosemary, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/two-layered-potatoes/ (may not work)