The microwave makes this dish a snap to prepare.
Recipe information
Yield
Serves 6
Ingredients
2 large russet potatoes (about 1 1/4 pounds), peeled, thinly sliced
1 tablespoon minced fresh rosemary or 2 teaspoons dried, crumbled
2 orange-flesh sweet potatoes (about 1 pound). peeled thinly sliced
1 1/2 cups whipping cream
1 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
Preparation
Arrange half of russet potatoes in 8x8x2-inch glass baking dish. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Top with half of sweet potatoes. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Repeat layering with remaining russets and sweet potatoes, seasoning each layer with salt, pepper and 1/4 of rosemary. Pour cream over. Cover tightly with plastic wrap and microwave on High until potatoes are tender, about 18 minutes. Sprinkle both cheeses over potatoes. Microwave uncovered on high until cheeses melt and bubble, about 3 minutes. Cool 10 minutes.
