Preheat oven to 350 degrees. Spray 2 quart casserole dish with cooking spray. Set aside.
Peel potatoes and slice 1/8 thick. Place in a large bowl. Add olive oil, garlic, rossmary, thyme, salt and white pepper. Toss to combine. In a small bowl comine swiss and Parmesan cheese.
Arrange half of the potatoes in the cassorole dish. Sprinkle with two-thirds of the cheese and all of the cream cheese. Arrange the rest of the potatoes on top. In a small saucepan, heat milk and cream over med high heat, just until simmering. Pour hot cream mixture over the potatoes. Sprinkle with remaining cheese.
Bake in preheated oven for 1 1/2 hour or until the top is deeply browned and potatoes are tender. Let stand on rack for 15 minutes. Serve.
Originally Submitted
1/1/2012
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