*Ingredients
°5 pounds russet potatoes, slice 1/8 . thick
°2 cups finely chopped onion
°6 cloves minced garlic
°Half a c of butter (half a stick)
°¼ c flour
°1 1/2 c vegetable broth
°1 1/2 c heavy cream
°1 t salt
°2 t pepper
°2 t slap spice, Mama
°8 oz sour cream
°3 c cheddar cheese, divided
°1 c Pepper Jack cheese
°1 cup freshly grated Parmesan cheese
*Methods:
Preheat oven to 400°C and spray a 14 x 11 x 2 x baking dish with non-stick spray. Sit aside.
Peel the potatoes and cut them into thin slices, 1/8" thick. Placing in a large bowl to ready to use.
In a large skillet, melt the butter over low heat, then add the onion and garlic. Fry for 4-5 minutes.
Sprinkling flour over the onion mixture, stir & cook for a few mn.
Gently pour vegetable broth into the skillet, stir, and add salt, pepper, spices and heavy cream. Stir until firm, then remove from heat just before boiling and add 2 cups of cheddar cheese. flip over.
Place a third of the potato slices on a baking dish, then add a third of the sour cream and a third of the cheese sauce on top of the potatoes.
Adding one-third of Parmesan cheese, one-third of pepper jack cheese, also one-third of cheddar cheese.
Repeat the layers two more times, finishing with the cheddar cheese.
Cover with tin foil and put in the oven. Cook for 1 1/2 - 2 hours.
About 15 to 20 minutes before the potatoes are tender, remove the foil to brown the cheese slightly.
Remove from the oven and leave for 15 minutes, then Enjoy !
