Colorful Holiday Potatoes

This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago.

• Ready In: 2 hrs 15 mins
• Serves: 16

Ingredients

• 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 white cheddar)
• 3⁄4 cup  grated parmesan cheese, separated
• 1  teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

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.