*ingredients
5 pounds russet potatoes, cut into 1/8-thick slices
2 cups small sliced onions
6 minced garlic cloves
Half a cup of butter (half a stick)
¼ cup flour
1 1/2 cups vegetable broth
1 1/2 cups heavy cream
1 tablespoon of salt
2 teaspoons of pepper
2 teaspoons smack hey mama seasoning
8 ounces sour cream
3 cups grated and divided cheddar cheese
1 c pepper jack cheese
1 c Parmesan cheese
*Directions :
Preheat oven to 400°F and spray a 14" x 11" x 2" baking dish with nonstick spray. sit aside.
Peel the potatoes and cut them into thin slices, 1/8 thick. Place in a large bowl until ready to use.
In a large skillet, melt the butter over low heat, then add the onions and garlic. Fry for 4-5 minutes.
Sprinkling flour over onion mixture, stirring and cooking for a few min
Gently pour the vegetable broth into the pan, stir and add salt, pepper, spices and heavy cream. Stir until combined, then remove from heat just before boiling, then add 2 cups of cheddar cheese. flip over.
Place 1/3 of the potato slices in a baking dish, then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
Adding one-third Parmesan cheese, one-third of pepper jack cheese, and one-third cheddar cheese.
Repeating layering 2 more times, finish with cheddar cheese.
Cover with foil and place in the oven. Cook for 1 1/2 - 2 hours.
About 15 to 20 minutes before the potatoes are done, remove the foil to brown the cheese a bit.
We take it out of the oven and leave it for 15 minutes
Enjoy!
