Title: Potato & cheese lasagna
 Categories: Casseroles, Potatoes
      Yield: 8 Servings
 
      4 lg Sweet potatoes; peel
      4 lg Idaho baking potatoes; peel
      4 lg Red skinned potatoes w/skin
      2 c  Olive oil in a bottle; for
           -drizzling, approx
      3 tb Garlic; chop
      2 c  Cheddar cheese; grate
      2 c  Mozzarella; shred
           Salt and black pepper
 
  Preheat oven to 350~. Oil bottom of an 8x10" baking dish. Using a
  vegetable slicer or very sharp knife, slice sweet potatoes as thin as
  possible. Slice baking and red skin potatoes as you need them, to
  prevent browning. Cover bottom of dish with a layer of Idaho potato
  slices, slightly overlapping. Drizzle with oil, sprinkle with garlic
  and cheeses and season with salt and pepper. Top with sweet potatoes,
  then red skin potatoes, seasoning and sprinkling each layer. Continue
  layers until all potatoes are used up, reserving enough cheese to
  fully cover top layer. Cover with foil and bake until potatoes are
  fork tender. Remove and let sit before cutting. Source: Essence of
  E., E. L., . MM Waldine Van Geffen
  vghc42a@prodigy.com.