1/2 lbs bakers potatoes, peeled and thinly sliced

1 lbs sweet potatoes, peeled and thinly sliced

1 1/2 cups shredded fontina cheese

1/2 cup crumbled goat cheese

1/4 cup  grated parmesan cheese

2 tbsp each of chopped fresh thyme, sage and basil or 2 tsps each of dried

1 med onion, finely chopped

8 slices crisp, cooked bacon, crumbled or 1 cup chopped cooked ham

2 cloves garlic, finely minced

3 tbsps olive oil

Salt and pepper to taste

2 tbsp all purpose flour

1 cup heavy cream (you could substitute buttermilk for a lower fat option)

1 cup chicken or vegetable broth

3  tbsp unsalted butter, melted

3/4 to 1 cup fine breadcrumbs


Preheat oven to 350F . Lightly butter a 9’x13″ baking dish.

Heat oil in a medium sauté pan over medium heat. Add onions and garlic and cook until fragrant and translucent. Stir in herbs and bacon and set aside. In a bowl combine fontina, goat cheese and Parmesan and salt and pepper.

Layer half of the potatoes and sweet potato slices alternately in the baking dish, overlapping each slice. Sprinkle the onion and herb mixture over the potatoes. Sprinkle half of the cheese mixture over top and sprinkle evenly with the flour. Arrange the remaining potato slices on top alternating potatoes and overlapping slices. Sprinkle evenly with the remaining cheese mixture. Pour the cream and broth over the potatoes. Cover loosely with foil

Bake until tender, about 55-60 minutes.

Remove potatoes from the oven and uncover. Combine the melted butter and breadcrumbs and sprinkle evenly over the potatoes. Return dish to the oven, uncovered and bake until top is crisped and brown, about 20 minutes. Remove from oven and let stand 15-20 minutes before serving.

To use fresh breadcrumbs, remove crusts from 4 slices of white bread and crumble the bread. Melt the 1/4 cup unsalted butter in a sauté pan over low heat. Add the breadcrumbs and toss to coat.

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