Recipe courtesy of Stonyfield Farm
Made with both sweet and red bliss potatoes, this dish is a beautiful blend of colors, tastes and textures. It's creamy, but not to heavy, and sweeter and less starchy than it would be with all white potatoes.
makes: 8 servings 
Ingredients
1 lb. sweet potatoes, washed, thinly sliced
1 lb. red bliss potatoes, washed, thinly sliced
1 tablespoon olive oil
1 cup red onion, thinly sliced
2 garlic cloves, minced
1/2 cup thinly sliced red pepper
1 tablespoon fresh thyme leaves
1 tablespoon all-purpose flour
1/2 cup Stonyfield milk
2 eggs
1 cup Stonyfield Organic Low Fat Plain Yogurt
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, shredded, divided
1/2 cup sharp cheddar cheese, shredded, divided
Directions
Wash and slice potatoes into disks about 1/8 inch wide. In a microwave safe dish, sprinkle potato slices with 1/4 cup water, cover with plastic wrap, and microwave on high for 3-4 minutes. Remove plastic wrap from bowl and allow potatoes to cool. In a sauté pan heat olive oil over medium-high heat and add onions, garlic and red pepper. Cook until slightly brown, about 5 minutes. Add thyme and flour, then whisk in milk. The addition of flour will cause the mixture to thicken. Remove from heat, and allow to cool. In a 9 x 13 baking dish, layer the potato slices like roof shingles, until the pan is filled. Gently fold in eggs, yogurt, salt, pepper and 1/4 cup of the Parmesan cheese and 1/4 cup cheddar into the now cooled onion mixture, combining well, and then pour over the layered potatoes. Top with remaining 1/4 cup Parmesan cheese and 1/4 cup cheddar and bake for 40 minutes at 375°.
*Vegetarian, *Gluten-Free
