Colorful Holiday Potatoes

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 1/2 lbs red potatoes, peeled
• 1 lb sweet potato, peeled
• 5 tablespoons flour
• 4 tablespoons butter, softened
• 1 1/2 cups milk
• 1 cup chicken broth
• 1 cup fontina cheese (can substitute cheddar)
• 3/4 cup grated parmesan cheese, separated
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 preheat oven to 350°f.
• 2 grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
• 3 slice potatoes 1/8 inch thin; place in water for 20 minutes.
• 4 in small bowl, mix flour and butter until smooth.
• 5 in medium saucepan; heat milk and broth over medium low heat.
• 6 add flour mixture to hot milk; cook stirring until thickened and bubbly.
• 7 reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
• 8 remove from heat.
• 9 alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
• 10 top with 1/4 cup parmesan.
• 11 bake covered with foil for 45 minutes.
• 12 remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
• 13 allow to sit for 10 minutes before serving.