Sweet Potato and Yukon Gold Potato Bake

This light and tasty gratin combines sliced sweet potatoes and Yukon Gold potatoes in a creamy fresh herb sauce made with fat-free evaporated milk. Just before serving, top with bread crumbs and grated parmesan cheese and broil.

• Ready In: 1 hr 7 mins
• Serves: 8

Ingredients

• 1  lb yukon gold potato, potaotles
• 1  lb sweet potato
• 2  tablespoons  crisco canola oil
• 2  garlic cloves, minced
• 2  tablespoons fresh rosemary, chopped (or 1 tsp. dried)
• 2  tablespoons fresh thyme, chopped (or 1 tsp. dried)
• 1  teaspoon all-purpose flour
• 1 (370 ml) can  carnation fat-free evaporared milk
• 1  teaspoon salt
• 1⁄4 teaspoon pepper

• TOPPING

• 1⁄2 cup  breadcrumbs
• 1⁄4 cup parmesan cheese, grated

Directions

1. Preheat oven to 400°F Grease a 9x9-inch baking dish.
2. Peel and slice potatoes into 1/8-inch thick rounds.
3. Heat oil in a medium saucepan Add garlic and herbs and cook gently for 1 minute. Add flour and cook for another 2 minutes. add evaporated milk and bring to a simmer, stirring frequently. Remove from heat. Season with salt and pepper.
4. Layer potatoes in prepared pan. Pour evaporated milk mixture over potatoes, pressing lightly to submerge potatoes. Cover with foil.
5. Bake in preheated oven for 30 minutes. Uncover and continue baking for 20 minutes or until most of liquid is absorbed.
6. TOPPING: Combine topping ingredients. Sprinkle over baked potato mixture. Broil for about 1-2 minutes or until lightly browned.
7. TIPS: Dish can be assembled up to 6 hours ahead of time. Wrap well and refrigerate until ready to bake.