Preparation time: 15 active, 1h 15 total
Category: side dish

Ingredients:
-4 large sweet potato, peeled and sliced very thin
-4 white potato, peeled and sliced very thin
-1/3 cup butter
-1/3 cup flour
-2 1/4 cups heavy cream
-2 tsp salt
-1/2 fresh ground pepper
-1 tsp chili flakes
-2 cups grated fontina, set 1/3 cup aside
-1 cups grated parmesan, set 1/4 cup aside

Directions:

Preheat your oven to 350 f.

In a medium sized pot melt butter over low-medium heat. Once butter has melted, slowly whisk in the flour. Add cream slowly, whisking continuously, and bring to a simmer, then turn down. Add the salt, pepper and chili flakes to the liquid and stir. Slowly add handfuls of the fontina cheese and Parmesan, mixing until melted between each handful. Once finished adding cheese, set on low heat.

Take the two portions of cheese set aside and combine them in one bowl, this is saved to cover the top of the scalloped potatoes.

In a medium sized square lasagna pan or deep roasting pan (something around 13 x 10 and 2-3 inches deep) layer the potatoes, covering the entire space before beginning a new layer, and alternating between sweet and white potato layers. Once half full pour half the creamy cheese mixture onto the potato, and spread out to cover the entire top, continue layering the potato until almost full. Keep enough slices aside to do one top layer. Pour the remainder of cheese over the second half of potato and cap off with one last layer, and generously cover with reserve cheese.

Bake for 1 hour. Serve immediately with ham, turkey, or as a side for any meal. Can be stored and reheated.

Recipe created by Jess Emin