1 can (12 fl. oz.) Evaporated Milk
2 Reduced Sodium Chicken flavor Bouillon Cubes
1 teaspoon onion powder
1/2 teaspoon dried thyme leaves
4 cups (1 1/2 lbs.) potatoes, peeled, cut into 1/4-inch slices
2 cups (1/2 lb.) sweet potatoes or yams, peeled, cut into 1/4-inch slices
1/2 cup grated Parmesan cheese

The layers of sweet and white potatoes nestled in a creamy sauce, accented with Parmesan and thyme, make this twist on a classic dish a welcome change.

Preparation - 20 min Cooking - 45 min
Yields - 8 servings

HEAT evaporated milk, bouillon cubes, onion powder and thyme in large skillet over medium high heat, stirring occasionally, until mixture comes to a boil and bouillon is dissolved. Add potatoes.

COOK, stirring occasionally, until mixture comes to boil. Cover; reduce heat to low. Cook, rearranging potatoes gently and occasionally, for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese; serve immediately.

COOKING ESSENTIALS KITCHEN TIPS

COOKING TIP: For quick and consistently thin potato slices, use the slicing blade of a food processor.