POTATO AND CHEESE LASAGNA *

                      2 large sweet potatoes, peeled 
                      2 large Idaho baking potatoes, peeled 
                      2 large red skinned potatoes, skin on 
                 1/2 cup olive oil, in a bottle, for drizzling. or to taste 
                      1 1/2 tablespoons chopped garlic 
                      1 cups grated Cheddar cheese (preferably yellow) 
                      1 cups shredded Mozzarella 
                      Salt and black pepper 

        Preheat oven to 350 degrees. Oil bottom of an 8x10-inch baking dish.
        Using a vegetable slicer or very sharp knife, slice sweet potatoes 
        as thin as possible. Slice baking and red skin potatoes as you need 
        them, to prevent browning. Cover bottom of dish with a layer of
        Idaho potato slices, slightly overlapping. Drizzle with oil, sprinkle
        with garlic and cheeses and season with salt and pepper. Top with
        sweet potatoes, then red skin potatoes, seasoning and sprinkling each
        layer. Continue layers until all potatoes are used up, reserving 
        enough cheese to fully cover top layer. Cover with foil and bake
        until potatoes are fork tender. Remove and let sit before cutting.