Ingredients
2 medium potatoes, well scrubbed
2 medium sweet potatoes, well scrubbed
2 Tablespoons margarine
1 large onion, chopped
1 large sweet apple, peeled, cored, and
       sliced, thinly
1/2 cup reduced-fat sour cream
1  cup grated mild white cheese
1/2 cup low-fat milk
Dash nutmeg
Salt & Pepper to taste

Directions:
Boil the potatoes in their skins until tender, but still firm.* Put them in ice bath, just long enough for you to handle.  Then peel and slice them into 1/4 inch thick rounds.  Put them in a bowl.  Heat the margarine in a small skillet and add the onion and sauté over moderate heat until lightly browned.  Add onion and remaining ingredients to potatoes and mix thoroughly.  Pour into a greased 9 x9 baking dish and baked for 25 minutes.

* This recipe is best with potatoes that hold their shape, so don't use Russet potatoes, since they are best for mashed potatoes.  To boil potatoes, first score the potatoes completely around the center. (It will be easier to slip off the peel when you're done boiling.)  Add enough cold water to cover the tops of the potatoes.  Potatoes take in seasonings very nicely while boiling so add a 1/2 teaspoon of  salt or other seasonings now if you wish.  Bring water to boiling, then turn to medium low or and the cover with a lid.  Cook until potatoes are tender, but not yet mushy.