Sweet Potato Gratin

Mixing together yellow and orange sweet potatoes makes for a rich gratin.

1 medium sweet potato, peeled and sliced thinly
2 yellow potatoes, peeled and sliced thinly
2 cloves garlic, minced
1/2 cup milk
1/4 cup half and half
1/4 lb Jalapeño Jack cheese, cubed, 1/4-inch
1/2 tsp freshly planed nutmeg
1/4 tsp salt
generous amount of freshly ground black pepper

Crumb Topping:
1/3 cup panko crumbs
2 tsp olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp herbes de Provence

Preheat oven to 375F. Pour milk over potatoes in a glass casserole. Cook potatoes for 10 minutes in microwave, stirring once or twice.

Layer half the potatoes in an oiled oven-going casserole. Layer on half the cheese.
Top with remaining potatoes and cheese. Pour in any remaining milk and the half and half over the potatoes.

Cover casserole with aluminum foil or casserole top, and bake for 20 minutes, covered.

Meanwhile, mix together the crumb topping in a small bowl. Uncover potatoes after 20 minutes and add the topping.

Bake another 20-30 minutes until browed and bubbly.

Serves 4 as a side dish.

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