Cut yukon gold and sweet potatoes into 1/8 inch slices. Toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1 baking pans. Roast at 425 for 17-20 minutes or until tender.
Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme. Cook and stir for 1 minute.
Transfer roasted potatoes to a large bowl. Add butter mixture. Toss to coat. Sprinkle with cheeses. Toss to combine.
Originally Submitted
9/4/2013
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