TWO TATER SCALLOPED POTATO CASSEROLE
3 pounds Yukon Gold potatoes, peeled and sliced into ⅛” slices
1 pound sweet potatoes, peeled and sliced into ⅛” slices or a little thinner
1 large leek, chopped white and light green parts (about 2 cups)
2 teaspoon salt
1 teaspoon black pepper
2 tablespoon thyme leaves, stemmed
2 ½ cups Jarlsberg (or other high quality Swiss cheese like Gruyere)
1 pint heavy cream
Place both gold and sweet potatoes in a large pot with the leeks. Cover with cold water and bring to a boil over medium high heat, stirring occasionally. Let cook until they just begin to get tender but are not fully cooked through. Drain in a large colander.
Spray a 9”x 13” casserole with non-stick spray. Layer half of the potatoes/leeks in the bottom of the casserole. Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Sprinkle with 1 tablespoon of the thyme leaves and top evenly with 1 cup of the cheese. Pour half of the heavy cream over the top.
Repeat layers with remaining potatoes, salt, pepper, thyme, cheese, and cream.
Bake at 375 degrees for 50 minutes – 1 hour until browned, bubbly, and potatoes are very tender when a knife is inserted in the middle of the casserole.
Let rest for 10 minutes before serving.