Scalloped White and Sweet Potatoes

Ingredients

6 Cloves of Garlic Pressed

4 2-inch-long fresh Rosemary Sprigs

2 1/2 Cups Heavy Whipping Cream

2 1/2 Teaspoons Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/8 Teaspoon Freash Ground Nutmeg

2 Cups White Cheese (Can be swiss, white cheddar or good white european cheese) shred by hand.

2-Pounds White Russet Potatoes

1 1/2 Pounds Sweat Potatoes

1/4 Quarter Stick Butter

Step 1: Peel and slice potatoes. Keep in water to keep them from turning brown.

Step 2: Do not chop up the rosemary (if you do not like rosemary, try a very small or a few scrapes of cinnamon).

Step 3: Mix everything together.

Step 4: Spray a 9×13 pan with cooking spray.

Step 5: Dry off potatoes and place in pan.

Step 6: Pour mixture over potatoes.

Step 7: Spay a piece of foil with cooking spray and cover and bake for 1 1/4 hours covered at 350-degrees or until potatoes are getting soft.

Step 8: Remove foil and add the butter cut up into cubes.

Step 9: Turn over up to 410-degrees and continue cooking for 15-30 minutes or until top has browned some.

Step 10: Search and remove the rosemary or cinnamon stick.

Step 11: Let cool for 20-minutes. Sprinkle with parsley and serve.

Step 12: 6-8 good servings out of this dish.