---------- 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
   vghc42a@prodigy.com.
  
 -----