Thanksgiving Potato Gratin
Submitted by Sue Lowes on Jul 16, 2010

Russett and sweet potatoes mixed with cheese, apples and heavy cream

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 cup (4oz) shredded cheddar cheese
1 cup (4oz) shredded Monterey Jack Cheese
2 pounds baking potatoes
2 pounds sweet potatoes
Salt and freshly ground black pepper to taste
2 cups half and half
1 large Granny Smith apple

Directions:
Adjust oven rack to middle position; preheat to 375 F. Coat 9X13 baking pan with nonstick spray. Arrange all ingredients so layering will go quickly and potatoes will not begin to go dark.

Toss cheeses together in bowl. Peel potatoes. Slice thinly, preferably using food processor or mandoline. Coat bottom of pan with a little cream.

Layer ingredients in following order: half of sweet potato slices, salt and freshly ground pepper, 1/2 cup half and half, 1/2 cup cheese mixture, half o baking potato slices, salt and pepper, 1/2 cup half and half and 1/2 cup cheese mixture.

Repeat layering with remaining ingredients, adding apple slices if desired, and top with last of cheese mixture.

Cover pan with foil and bake 35 minutes. Remove foil and bake until potatoes are bubbly and cheese begins to brown, about 30 minutes. Test with a fork for doneness.

Remove pan from oven and set aside 5 minutes before cutting and serving.

Cook's Notes:
Leftovers may be tightly wrapped and frozen for up to 4 months.