Ingredients:

  • 3 lbs (6 – 8 medium size) russet  potatoes
  • 2 C heavy whipping cream
  • 1/2 C mayo
  • 1/2 C sour cream
  • 1-1/4 C shredded Monterrey Jack cheese
  • 1-1/4 C shredded cheddar cheese
  • 1-1/2 tsp onion powder
  • 1-1/2 tsp garlic powder
  • salt & pepper – to taste
  • green onion and parsley – finely chopped – for garnish 

Directions:

  1. Preheat the oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ baking pan with non-stick cooking spray
  3. Make the cream sauce:  In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt and pepper – set aside
  4. In a another bowl, combine both of the cheeses – set aside 
  5. Slice potatoes VERY THIN – you can use a mandoline slicer, just remember to be very careful and watch your fingers
  6. Start Layering:  Spread a thin layer of cream sauce in the bottom of the baking pan
  7. Place 1/3 of the potatoes in one even layer over the sauce
  8. Sprinkle 1/3 of the cheese over the potatoes
  9. Repeat sauce, potatoes and cheese two more times – for 3 total layers
  10. Cover with foil and bake for 1 hour
  11. Take off the foil and bake for another 20 – 30 minutes
  12. Insert a knife in the thickest part to ensure that the potatoes are well cooked
  13. Serve with some finely chopped green onions and parsley on top
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