(for the potatoes)
1 1/2 cups white potatoes (Yukon gold or red creamers)
3 large sweet potatoes
4 Tablespoons butter
1 cup heavy whipping cream
1 cup sour cream
½ teaspoon salt
¼ teaspoon white pepper
dash of nutmeg
(for the topping)½ cup fresh bread crumbs
6 tbls. melted butter
¼ cup parsley
Boil, peel, and mash the potatoes, keeping the two types separate throughout the process.
Sauté the shallots in the butter and add half to each of the mashed potato types.
Combine the whipping and sour cream together, then add half to each of the potatoes.
Divide the seasoning between the sweet and white potatoes.
In a baking dish, alternate layers of each of the potatoes on top of each other. When completed, stick a large spoon into the potatoes and swirl to achieve the marbleized effect. Finally, place the combined topping on top of the potatoes.
Cook at 350° for 30-35 minutes.
Let cool and enjoy!