Yield: 18 4-oz. portions
Sweet potatoes - peeled, sliced 1/4-in. thick 6
Russet potatoes - peeled, sliced 1/4-in. thick 6
Salt - 3 Tbsp.
Ground white pepper - 3 Tbsp.
Heavy cream - 4 1/2 cups
Smoked Gouda - grated 3 cups
In 3 shallow 9-in. hotel pans, shingle sweet and russet potatoes. Season with salt and pepper. Repeat.
Pour 11/2 cups cream over potatoes in each pan. Press potatoes firmly into pan. Allow to rest 10 minutes.
Cover with heavy plastic wrap and foil. Bake at 350F for 35 minutes. Uncover; bake additional 15 minutes. Let rest 10 minutes before serving.