Ingredients
- 3 pounds potatoes, Russet or Yukon Gold
- 2 cups cheddar cheese, grated
- 1 cup parmesan cheese, grated
- 1 tablespoon butter, unsalted
- 1 teaspoon Watkins Garlic Powder
- 1/2 teaspoon Watkins Ground Black Pepper
- 1/2 teaspoon Watkins Fine Himalayan Pink Salt
- 2 cups heavy whipping cream
Preparation:
- Preheat your oven to 350F and grease a 9×13 baking dish or large oven-safe skillet.
- Peel potatoes and slice thinly, 1/8” or 3 mm slices
- Grate the cheddar cheese and parmesan cheese.
- Add the butter to a small saucepan over medium-high heat until butter is melted.
- Add the Heavy Whipping Cream, Watkins Garlic Powered, Watkins Ground Black Pepper, and cook it for about 30 seconds. Stir until combined.
- Heat the the cream mixture on medium heat. As it reaches a boil, remove it from the heat and set it to the side.
Assembly:
- Arrange half of the sliced potatoes on the bottom of a greased baking dish, overlapping the slices.
- Pour HALF of the cream mixture over top of the potato slices.
- Sprinkle HALF of the cheddar and parmesan cheese on top of the potato slices and cream mixture.
- Repeat the process for the second layer. Important: There should be a cheese layer at the top of the dish!
Baking: Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for another 25-35 minutes. You should be able to easily poke the potato slices with a toothpick.
Let the potatoes cool for 5-10 minutes prior to serving.
