1. Prep Your Baking Dish & Oven

Preheat your oven to 400°F. Lightly spray a 14 x 11½ x 2¼-inch baking dish with non-stick cooking spray and set it aside.

🥘 Alternative dish sizes: You can divide the mixture into two smaller baking dishes if needed.

2. Prepare the Potatoes

Peel and thinly slice the potatoes to ⅛-inch thickness using a mandoline or a sharp knife. Place them in a large bowl of cold water to prevent browning while you prep the sauce.

3. Sauté Onion & Garlic

In a large skillet over medium heat, melt the butter. Add the onions and garlic and sauté for 4–5 minutes, stirring frequently, until softened and fragrant.

4. Make the Creamy Cheese Sauce

Sprinkle the flour over the onion-garlic mixture. Stir well and cook for 2 minutes to create a roux.

Gradually pour in the vegetable broth, followed by the heavy cream, stirring constantly. Add salt, pepper, and Slap Ya Mama® seasoning.

Let the sauce thicken over medium heat, but do not let it boil. Once thickened, turn off the heat and stir in 2 cups of cheddar cheese until melted and smooth.

5. Layer the Potatoes

Begin building your casserole by layering:

• ⅓ of the sliced potatoes

• ⅓ of the sour cream, dotted over the potatoes

• ⅓ of the cheese sauce, spread gently over the top

• Sprinkle with ⅓ Parmesan, ⅓ pepper jack, and ⅓ remaining cheddar

Repeat the process for three total layers, ending with cheddar cheese on top for that iconic golden finish.

6. Bake

Cover the dish with foil and place in the preheated oven. Bake for 1½ to 2 hours or until the potatoes are fork-tender.

About 15–20 minutes before the end, remove the foil to allow the cheese to crisp and brown on top.

7. Cool & Serve

Remove from the oven and let rest for 15 minutes before serving. This allows the sauce to thicken and makes serving easier.

🔪 Pro Tip: Use a slotted spoon or spatula for clean layers on the plate.