SCALLOPED RED & SWEET POTATO GRATIN

• 1 1/2 LBS MEDIUM RED NEW POTATOES
• 1 1/2 LBS MEDIUM RED-SKINNED SWEET POTATOES
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• 2 CUPS HEAVY WHIPPING CREAM
• 1/4 CUP BUTTER
• 2 GARLIC CLOVES, MINCED
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• 1 TABLESPOON FRESH ITALIAN PARSLEY, CHOPPED
• 1 TABLESPOON FRESH ROSEMARY, CHOPPED
• 1 TABLESPOON FRESH SAGE, CHOPPED
• 1 TABLESPOON FRESH THYME, CHOPPED
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• 1 1/2 TEASPOONS SEA SALT
• 3/4 TEASPOON GROUND BLACK PEPPER
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• 1 1/4 CUPS GRUYERE, COARSELY GRATED

PREHEAT OVEN TO 400 DEGREES.

FILL LARGE BOWL WITH COLD WATER.  WORKING WITH 1 RED NEW POTATO AT A TIME, PEEL, THEN CUT INTO 1/8 INCH THICK SLICES AND PLACE IN BOWL OF WATER.  REPEAT WITH SWEET POTATOES.  

COMBINE CREAM, BUTTER, AND GARLIC IN MEDIUM SAUCEPAN;  BRING TO SIMMER.  REMOVE FROM HEAT.  

MIX PARSLEY, ROSEMARY, SAGE AND THYME IN SMALL BOWL, SET ASAIDE.  

MIX SEA SALT AND BLACK PEPPER IN ANOTHER SMALL BOWL, SET ASIDE.

BUTTER 13X9X2-INCH GLASS BAKING DISH. 

DRAIN POTATOES, THEN PAT DRY WITH KITCHEN TOWELS.  TRANSFER HALF OF POTATOES TO PREPARED BAKING DISH.  DISTRIBUTE AND SPREAD EVENLY.  SPRINKLE WITH HALF OF SALT AND PEPPER MIXTURE, THEN HALF OF HERB MIXTURE.  SPRINKLE WITH HALF OF CHEESE.  POUR CREAM MIXTURE OVER GRATIN, PRESSING LIGHTLY TO SUBMERGE POTATO MIXTURE AS MUCH AS POSSIBLE.

COVER GRATIN TIGHTLY WITH FOIL.  BAKE 30 MINUTES.  UNCOVER; BAKE 25 MINUTES OR UNTIL TOP OF GRATIN IS GOLDEN AND MOST OF LIQUID IS ABSORBED.  LET STAND 10 MINUTES AND SERVE.

MAKES 12 SERVINGS.