Ingredients
- 5 lbs Russet potatoes, sliced ⅛” thick
- 2 cups onions, chopped small
- 6 cloves garlic, minced
- ¼ cup butter (½ stick)
- ¼ cup flour
- 1 ½ cups vegetable broth
- 1 ½ cups heavy cream
- 1 Tbs salt
- 2 tsp pepper
- 2 tsp Slap Ya Mama® seasoning
- 8 oz sour cream
- 3 cups cheddar cheese, grated, divided
- 1 cup pepper jack cheese, grated
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Set aside.
- Peel and thinly slice the potatoes, approximately ⅛” thick. Place them in a large bowl until ready to use.
- In a large frying pan, melt the butter over low heat, then add the onions and garlic. Sauté for about 4-5 minutes until softened.
- Sprinkle the flour over the onion mixture, stir, and cook for a couple of minutes until lightly golden.
- Gently pour the vegetable broth into the pan, stirring to combine. Add salt, pepper, seasoning, and heavy cream. Stir until thickened, then remove from heat just before boiling. Stir in 2 cups of cheddar cheese until melted and smooth.
- Layer ⅓ of the potato slices in the baking dish, then add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes. Top with ⅓ of the Parmesan, ⅓ of the pepper jack cheese, and ⅓ of the cheddar cheese.
- Repeat the layering two more times, finishing with a layer of cheddar cheese on top.
- Cover the dish with foil and place it in the oven. Bake for 1½ to 2 hours, until the potatoes are tender.
- About 15-20 minutes before the potatoes are done, remove the foil to allow the cheese to brown slightly.
- Once cooked, remove from the oven and let sit for about 15 minutes before serving. Enjoy this festive comfort dish with family and friends!
Notes
Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours
Calories: 638 kcal | Servings: 10 servings