Orange & Gold Potatoes Au Gratin

An outstandingly flavorful potato casserole with loads of eye appeal makes a sweet & savory side dish for almost any entree. I developed this dish after hearing about a recipe that mixes a variety of spuds to make potato chips.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  large sweet potato, peeled and cut into 1/8 inch thick slices
• 3  medium  gold potatoes, peeled and cut into 1/8-inch thick slices
• 1  cup ricotta cheese or 1  cup cottage cheese
• 1  cup milk
• 1  tablespoon butter, cold
• 1⁄2 red bell pepper, diced
• 1  cup  grated romano cheese
• 2  tablespoons  chopped chives, for garnish
• 1  cup  breadcrumbs
• 1  tablespoon butter, melted
• 1  garlic clove, peeled and sliced in half lengthwise
•  salt & freshly ground black pepper, to taste

Directions

1. Preheat oven to 375 degrees F.
2. Rub the cut side of the garlic clove on the bottom and sides of a 2½ quart covered baking dish.
3. Bring the ricotta or cottage cheese, cold butter and milk to a slow simmer in a medium saucepan.
4. Add the Romano cheese and red pepper, stirring constantly until the cheese is melted.
5. Add the potatoes, salt, pepper, and continue simmering for 5 minutes.
6. Meanwhile, combine the bread crumbs and melted butter in a mixing bowl.
7. Place the potatoes and sauce into the baking dish, and top with the bread crumbs.
8. Cook until the potatoes are tender, approximately 55 minutes.
9. Remove the cover from the baking dish and bake 5-10 minutes until the bread crumbs are browned.
10. Remove from oven and let rest 10 minutes before serving.
11. Sprinkle chives over the top just before serving.