Holiday Potato Casserole with Sweet Potatoes and Red Potatoes

There are so many recipes for Escalloped Potatoes and this one is similar. The interesting twist to this recipe is the combination of Red Potatoes and Sweet Potatoes. The recipe is from the 70's and was recommended as a side dish forThanksgiving and Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7 " baking dish, sprayed with a cooking spray.

1 1/2 pounds of Red Potatoes, sliced  into1/8" slices. Put them in cold water for 20 minutes.
1 pound of Sweet Potatoes, sliced into 1/8" sliced. Put them in cold water for 20 minutes.
5 TBS Flour
4 TBS Butter, room temperature
1 1/2 C Whole Milk
1 C Vegetarian Chicken Broth
1/2 C grated Parmesan Cheese + 1/4 C for topping
1 tsp Dried Thyme
1/2 tsp Salt
1/8 tsp Black Pepper


In a small bowl:
Flour
Butter
Mix together until smooth.

In a saucepan on medium low heat, make the Sauce:
Milk
Broth
Whisk well.
Add:
Flour mixture and whisk until it thickens and bubbles.
Reduce heat to low.
Add:
1/2 C Cheese
Thyme
Salt
Pepper
Mix well.

Remove from heat.
Drain the potatoes.
Pat dry with paper towels.

Place a layer of Sweet Potatoes in the bottom of the dish.
Top with 1/4 of the Sauce.
Add a layer of Red Potatoes.
A layer of Sauce.
A layer of Sweet Potatoes
A layer of Sauce
Another layer of Sweet Potatoes.
End with a layer of Red Potatoes and remaining Sauce.
Top with 1/4 C Cheese.

Bake, covered with foil for 45 minutes.
Remove the foil and continue baking for 45 - 50 minutes.
The potatoes should be golden brown and tender.
Remove the dish to a rack and cool for 10 minutes before serving.


Enjoy!
Peace in the Kitchen!