Double Potato Gratin

DOUBLE POTATO GRATIN

2 Tbsp. butter
1 sm. onion, chopped
2 cloves garlic, minced
1 1/2 cups heavy cream
2 tsp. salt
1 cup milk
1/8 tsp. ground nutmeg
1/8 tsp. crushed red pepper flakes
1 1/2 cups shredded Monterey Jack cheese
2 Tbsp. chopped fresh parsley
1 1/2 lbs. Yukon Gold potatoes, peeled and cut into 1/8" thick slices
1 1/2 lbs. sweet potatoes, peeled and cut into 1/8" thick slices

Preheat oven to 400 degrees. Coat 2-qt. baking dish with cooking spray. In large pot, melt butter over medium-high heat. Add onion and garlic; cook, stirring often, until tender, 3 minutes. Gently stir in potatoes. Stir in cream, milk, salt, nutmeg and pepper flakes; bring to boil. Reduce heat to medium; cook until potatoes have softened and liquid has thickened slightly, 8 to 10 minutes. Transfer half of potato mixture to baking dish; sprinkle with 1 cup cheese. Top with remaining potato mixture. Bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until tender and golden brown, about 5 minutes. Let stand 10 minutes. Just before serving, sprinkle with parsley. Makes 8 servings.