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1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish; set aside. In a small bowl combine green onions, snipped sage, thyme, garlic, salt, and pepper; set aside.
2. In the prepared baking dish, layer half of the sweet potatoes and half of the Yukon gold potatoes, alternating rows if desired. Top with half of the herb mixture; sprinkle with half of the Gruyere cheese and half of the Parmesan cheese. Repeat layers. Pour broth and cream over ingredients in dish.
3. Bake, covered, for 1 hour. Uncover and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned. Let stand for 10 to 15 minutes before serving. If desired, garnish with sage leaves.