2 pounds russet potatoes
2 pounds yams or sweet potatoes
Fresh ground pepper
3/4 cup nonfat chicken or beef broth, heated
1/3 cup brandy (or additional broth)
1/3 pound jack cheese, thinly sliced
1/4 cup fresh grated parmesan cheese
Peel the potatoes and yams. With a food processor or vegetable slicer, cut them into very thin (about 1/8-inch-thick) slices.
Spray a large shallow baking dish with cooking spray. Line the bottom with an overlapping layer of alternating potato and yam slices. Sprinkle lightly with pepper. Repeat layers to use all potatoes and yams.
Mix the hot chicken broth with the brandy; pour over potatoes. Bake potatoes, covered, in a 375*F oven until they are tender when pierced, about 1 1/4 hours. Uncover, and top potatoes evenly with jack and parmesan cheeses. Continue baking until cheese topping melts and is browned, about 15 minutes. Add salt to taste.
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