Served as main course. Vegetarian dish.

1 Tablespoon Butter

1 1/2 lbs sweet Potatoes, peeled and cut into 1/8 inch slices

1 1/2 lbs small Red Potatoes, scrubbed and sliced in 1/8 inch slices

2 cups Heavy Cream

1 cup Milk

2 cloves Garlic, finely chopped

2 teaspoons Salt

1/2 teaspoon ground Red Pepper (cayenne)

3/4 cup grated Parmesan Cheese

Heat oven to 375*. Butter a 13 x 9 x 2 glass baking dish. Arrange sweet and red potatoe slices, overlapping, in alternating layers in baking dish; there should be about 3 layers of each. Combine heavy cream, milk, garlic, salt and red pepper in a small saucepan. Bring to boiling and then carefully pour over potatoes in baking dish. Bake for 30 minutes and press with spatula. Spoon cream mixture over potatoes. Sprinkle with parmesan and bake 30 more minutes or until potatoes are tender and top is brown. Let stand 15 minutes before serving.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 16

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