Ingredients
sliced Idaho potatoes
sliced Yukon Gold potatoes, thinly sliced round
sliced sweet potoates
sliced yams
4 large cloves garlic, thinly diced
salt and pepper to taste
olive oil, for drizzling

shredded Cheddar cheese

grated Parmesan or Romano cheese

fresh or dry dill and chopped parsley

Directions

Preheat the oven to 325 degrees F

Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

I use a cake pan.

Layer the potato slices in the bottom of the casserole dish or cake pan, altering potatoes in a layer form.

Drizzel olive oil between layers and add some diced garlic pinched into small pieces.
Arrange cheese over the potatoes,

Sprinkle Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic,cheese, olive oil until it forms a cake of potatoes. Layer cheeses in different layers.
Do Not mix the cheese. For each layer use a different cheese,

Season again with salt and pepper. Repeat.

When done creating a potato cake, cover the top with foil.

Add a heavy item on top of the pototes to press the potatoes into a cake.( about 10 minutes ) Remove the heavy item.

Bake for 1/2 hour in the preheated oven, after 30 minutes

Sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust.

Continue baking "uncovered" for another 20 minutes, or until potatoes are tender when tested with a fork.
Add fresh or dry dill on top of the melted cheese. Garnish with dill or parsley.
Slice and serve warm.

Picture will be taken on Thanksgiving Day. Double the recipe if more than 8 people.
always a hit on Thanksgiving day, I also serve mash potatoes.