Ingredients

The following ingredients have 4 Servings
  • 3 lbs Idaho potatoes
  • 2 cups heavy whipping cream
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • salt
  • fresh cracked black pepper
  • 1-1 1/2 cups shredded cheese for topping
  • Green onion and parsley for garnish

Instruction

  • Preheat the oven to 350 and grease a 13x9 casserole baking pan with some vegetable oil.
  • In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper.
  • Slice potatoes very thin. (You can use a mandoline slicer just remember to be very careful and watch your fingers.)
  • Spread a thin layer of cream sauce in the bottom of the baking pan.
  • Start layering 1/3 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce.
  • Repeat potatoes, cheese, and sauce two more times.
  • Add some more cheese on top.
  • Cover with foil and bake for 1 hour. (TIP: spray the part of foil that will be touching potatoes with cooking spray so it doesn't stick to cheese.)
  • Take off the foil and bake fore another 15-20 minutes. Insert a butter knife in the center part to make sure that the potatoes are tender.
  • *Optional: Serve with some finely chopped green onions or parsley on top.