Two Layered Potatoes

Name: Two Layered Potatoes
Ingredients: 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

9 ingredients

4 steps

Ingredients

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

Directions

1

Peel potatoes. Slice thinly using a mandoline. Preheat oven to 375°F 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 375°F oven for 1 hour, covered. Remove cover and cook for another hour uncovered. Turn oven up to 475°F and cook another 30 minutes. You want all the cream to be absorbed.
4

Serve and enjoy!