Preheat oven to 350 degree F. With a mandolin, slice all the potatoes. Set aside. In a spring form pan (SEE NOTE ABOVE) spray or line the bottom with parchment paper. Begin to line the bottom with the sweet potato slices. It’s ok if the slices aren’t perfect, as long as you have good coverage.

Sprinkle that layer with a tablespoon of parmesan cheese, a sprinkle of rosemary, salt and pepper. Take one tablespoon of cream and drizzle it lightly over the top of the potatoes and cheese.

Layer the regular potato slices over top the sweet potato layer. Again, just enough to cover the bottom. (1 layer). Repeat step 3 and 4 on top of the regular potato slices.

Repeat the layers alternately until you are finished with the potatoes. If you run out of slices to do one complete layer, it’s ok to mix the top layer, and just lay them alternately or lay them in any pattern you wish. Layer this top layer with remaining cheese,salt and pepper, and the drizzle of cream.

Bake for 45 – 50 minutes or until a fork inserted goes easily.

Remove the dish from the oven and allow to sit for 10 minutes before serving. Cut in pie shapes for serving and garnish with sour cream if you wis