---------- Recipe via Meal-Master (tm) v8.05

     Title: Potato and 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 Emeril, Emeril Lagasse, TVFN.

 MM Waldine Van Geffen [email protected].

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