Marbled Potatoes

This is a fantastic combination of red and sweet potatoes, layered and baked. A great accompaniment to ham, beef, turkey or salmon. Not too rich...just right! From "True Grits" cookbook, by the Junior League of Atlanta

• Ready In: 1 hr
• Serves: 6
• Yields: 6

Ingredients

• 1  lb  red potatoes (unpeeled)
• 1  lb sweet potato (unpeeled)
• 2  large scallions, chopp4ed
• 1⁄4 cup butter
• 1⁄2 cup sour cream (or plain yogurt)
• 1⁄2 cup  whipping cream
• 1  dash nutmeg (or to taste)
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup  fresh breadcrumb
• 2  tablespoons butter, melted
• 2  tablespoons fresh parsley, minced

Directions

1. Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
2. Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
3. Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
4. Layer the potatoes, one half at a time, in a greased one-quart baking dish.
5. Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
6. Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
7. Note: This casserole freezes well before baking.