Pumpkin Scalloped Potatoes

What I love about this recipe is that it incorporates white and sweet potatoes, while the pumpkin and havarti cheese give it a rich flavor!

INGREDIENTS:
3-4 medium yucon gold potatoes, peeled and sliced thin
3-4 medium sweet potatoes, peeled and sliced thin
1 1/2 cups milk
1/2 cup canned pumpkin
1 sprig fresh rosemary (optional)
2 cloves garlic
1/2 tsp cinnamon
3/4 cup Havarti cheese, shredded or broken into small chunks
1/4 parmesan cheese
salt and pepper

1. Preheat oven to 375. After you have peeled and sliced the potatoes, layer them in a 9x13 pan, alternating sweet and white. (great job for the kids) Meanwhile, in a medium saucepan combine milk, pumpkin, rosemary (just throw the whole sprig in their), and cinnamon. With a garlic press, press the two cloves and add to the milk mixture. Warm over medium-low heat, stirring occasionally so the milk doesn't burn or curdle. Heat for only about 5 minutes. Remove the rosemary and discard.
2. Sprinkle both cheeses over potatoes. Season with salt and pepper. Pour milk mixture over potatoes and cheese. Bake for 50-55 minutes or until potatoes are tender.

NOTE: I look for the havarti cheese in the speciality cheese section of the food store or I ask the deli counter to cut me a slice about 1/2 an inch thick.