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