Slicing the sweet potatoes a little thicker than the Yukon gold potatoes ensures even cooking for this delicious twist on the classic scalloped potatoes.
|1 lb.||(450 g) Yukon gold potatoes (about 4), peeled, cut into 1/8-inch-thick slices, divided|
|1 large||onion, cut lengthwise in half, then crosswise into thin slices|
|3 Tbsp.||flour, divided|
|1-1/2 cups||Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided|
|1/3 cup||Kraft 100% Parmesan Aged Grated Cheese, divided|
|1 lb.||(450 g) sweet potatoes (about 2), peeled, cut into 1/4-inch-thick slices|