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CATEGORY CUISINE TAG YIELD
Dairy Swiss April 1993 1 Servings

INGREDIENTS

2 Russet potatoes, about 1
1/4
pounds peeled
thinly sliced
1 T Minced fresh rosemary or 2
teaspoons crumbled
dried
2 Orange-flesh sweet potatoes
about 1 pound.
peeled thinly
sliced
1 1/2 c Whipping cream
1 c Grated Swiss cheese
1/3 c Grated Parmesan cheese

INSTRUCTIONS

Arrange half of russet potatoes in 8x8x2-inch glass baking dish.
Season with salt and pepper. Sprinkle 1/4 of rosemary over. Top with
half of sweet potatoes. Season with salt and pepper. Sprinkle 1/4 of
rosemary over. Repeat layering with remaining russets and sweet
potatoes, seasoning each layer with salt, pepper and 1/4 of rosemary.
Pour cream over. Cover tightly with plastic wrap and microwave on  High
until potatoes are tender, about 18 minutes. Sprinkle both  cheeses
over potatoes. Microwave uncovered on high until cheeses melt  and
bubble, about 3 minutes. Cool 10 minutes.  Serves 6.  Bon Appetit April
1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3771
Calories From Fat: 2103
Total Fat: 236g
Cholesterol: 1004.2mg
Sodium: 1436.7mg
Potassium: 6433.9mg
Carbohydrates: 168.3g
Fiber: 17.1g
Sugar: 31.1g
Protein: 237.8g


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