Enjoy the cheesy flavour of this luscious dish! Try it now and taste it yourself. Enjoy!
5 pounds Russet potatoes sliced 1/8″ thick
2 c onions chopped small
6 cloves garlic minced
¼ c butter (½ stick)
¼ c flour
1 ½ c vegetable broth
1 ½ c heavy cream
1 tablespoon salt
2 teaspoons pepper
2 teaspoons Slap Ya Mama® seasoning
8 ounces sour cream
3 c cheddar cheese grated, divided
1 c pepper jack cheese grated
1 c freshly grated Parmesan cheese
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Apply cooking spray in a 14x11x2-inch baking dish.
Step 3: Slice the peeled potatoes into 1/8-inch thin cuts.
Step 4: Put the potato slices into a large mixing bowl, then set them aside.
Step 5: Place a frying pan on the stove and turn the heat to low.
Step 6: Add butter and allow it to melt.
Step 7: Add the garlic and onions. Sauté for about 4 to 5 minutes or until aromatic and translucent.
Step 8: Add flour, then stir and cook for a few minutes.
Step 9: Add the vegetable broth, salt, and pepper, then stir until well blended.
Step 10: Add the heavy cream and stir until the texture becomes thick.
Step 11: Remove the pan from the heat and add 2 cups of cheddar cheese. Stir until well blended.
Step 12: Arrange 1/3 of the sliced potatoes onto the prepared baking dish.
Step 13: Top the sliced potatoes with 1/3 of the sour cream, then 1/3 of cheese sauce.
Step 14: Add 1/3 of the Parmesan cheese, 1/3 of pepper jack cheese, and 1/3 of cheddar cheese on top.
Step 15: Repeat the process until everything is arranged in layers.
Step 16: Cover the baking dish with aluminium foil.
Step 17: Place it inside the preheated oven and bake for about 1 to 2 hours.
Step 18: 20 minutes before the baking time ends, remove the aluminium foil cover and allow the cheese to turn brown.
Step 19: Remove from the oven and allow it to cool at room temperature for 15 minutes.
Step 20: Serve and enjoy!
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