Tofu, Sweet and Gold Potato Gratin

1 sweet potato, peeled and thinly sliced
2-3 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup half and half, or cream
1 cup milk
1 package extra firm tofu, drained and thinly sliced, lengthwise
½ lb. total, Cheddar and Pepper Jack cheese, grated
3 cloves garlic, minced
4 green onions, sliced
fresh grated nutmeg

Heat oven to 350F. In a non-reactive pan, simmer the potatoes lightly in the milk and cream until the potatoes just begin to soften. Turn half the potatoes into a large oiled casserole. Layer neatly with half the tofu and top with half the cheese, garlic, onions and some grated nutmeg. Salt and pepper to taste. Repeat with the other half of the ingredients. Pour over any extra cream. Salt and pepper to taste. Bake for about 30 minutes, until bubbly and cooked through.