3/4 cup (175 mL) grated Parmesan Reggiano Cheese
2 large Ontario Yellow Fleshed Potatoes, peeled and thinly sliced
1 large Ontario Onion, thinly sliced
1 tsp (5 mL) finely chopped fresh Ontario Thyme Leaves
1 tsp (5 mL) finely chopped fresh Ontario Rosemary Leaves
Salt and freshly ground black pepper, to taste
2 large Ontario Sweet Potatoes, peeled and thinly sliced
3 cups (750 mL) 35% Ontario Whipping Cream
Directions:
In small bowl, combine cheeses and mix well; set aside.
In greased 13- x 9-inch (3 L) baking dish, arrange half of the yellow fleshed potatoes. Top with 1/4 each of the onions, cheese and herbs. Season to taste with salt and pepper. Repeat layering alternating between yellow fleshed and sweet potatoes 3 times. Scatter with remaining sweet potatoes and cheese. Pour enough cream over potatoes, stopping just below the rim. The cream should just barely cover the potatoes. Cover with foil; bake in 400°F (200°C) oven for 60 minutes. Remove foil; continue to bake for about 30 minutes or until the top has browned and potatoes are tender.