White and Sweet Scalloped Potatoes

Good morning all!  I've been AWOL for a while, but sometimes life just happens whether you're ready for it or not.  And with 4 teenagers, life seems to happen a lot.  :)

The last few weeks have been a flurry of activity.  My oldest son, Colton, is preparing to serve as a missionary for our church.  As soon as he graduates from high school he will spend two years somewhere in the world teaching the people about Christ, if they're interested, and serving them in any way possible if they aren't.  All at his own expense.  He has been saving money for several years in anticipation of his missionary service.  It's an exciting time filled with paperwork and doctor and dentist appointments.

So that's where I've been.  I really don't know how I got here.  It seems that just last week I was getting married and starting my life.  I don't know how I got old enough to have children this old.  In my heart and mind I'm still 23 and active, young and thin.  Then I look in the mirror and I'm 41, busy all the time and fat.  But the reality of it is that I wouldn't change a thing.  (Except maybe the fat part but I love food to much.)  Raising 7 children has been a challenge to say the least and I know I haven't done very well at times.  I have my share of "mother's guilt", but as I watch my kiddos grow and move on to life after mom I can't help but feel such intense gratitude to God for allowing me to be part of their lives.  No matter what else I do in my life, raising good kids will always be my crowning achievement.

Part of raising my little monsters, as you know, is feeding them good food.  And today's recipe has extra emphasis on the good.  These potatoes are AWESOME especially if you like sweet potatoes.  They are rich and creamy and fabulous.  I like finding new ways to cook sweet potatoes that don't involve marshmallows.  I'm more in the savory camp when it come to sweet potatoes.  Even my sweet potato hating kids will eat these.

White and Sweet Scalloped Potatoes
Serves about 10

6 medium white potatoes, peeled and thinly sliced (a food processor or mandolin slicer works best) 
3 sweet potatoes, peeled and thinly sliced
1 cup heavy cream
2 1/2 cups half and half
3 Tbs. flour
1 1/2 tsp. dried thyme
3 cloves minced garlic
1 tsp. salt
1/4 tsp pepper
1/2 cup shredded Parmesan cheese

Arrange the potatoes in layers in a greased 9 x 13 inch baking dish.  In a small sauce pan, combine the cream, flour, thyme, garlic, salt and pepper.  Bring the mixture to a gentle boil, stirring constantly.  Remove from the heat and pour over the potatoes.

Cover and bake for 20 minutes.  Uncover and bake an additional 25-30 minutes or until the potatoes are tender and the top is golden brown.

Source:  Adapted from Taste of Home