Courtesy of Chef Gason Nelson, personal chef and owner, Full of Flavor
1 large baking potato, blanched, cooled, peeled and sliced 1/4-inch thick
1 large sweet potato, blanched, cooled, peeled and sliced 1/4-inch thick
2 cups heavy whipping cream
3/4 cup Gouda cheese, shredded
3/4 teaspoon salt
1/8 teaspoon ground thyme
Pinch black pepper, freshly ground
3 tablespoons Parmesan cheese, grated
3/4 cup Panko breadcrumbs
1/4 cup vegetable oil
Salt and black pepper, freshly ground, to taste
Place sliced potatoes in a greased 8-inch square baking dish. In a bowl, beat egg. Add whipping cream, Gouda cheese, salt, thyme and pepper; mix well. Pour over potatoes. Sprinkle with Parmesan cheese. Bake uncovered at 375° F for 25 to 30 minutes, or until the potatoes are tender.
Meanwhile, mix together breadcrumbs, oil, salt and pepper in mixing bowl. When potatoes are finished baking, spread breadcrumb mixture over potatoes and put back in the 375° F oven for another 5 to 7 minutes to toast the breadcrumb topping.
Serves 6 to 8