Cheesy Garlic Scalloped Potatoes

Ingredients

• 5 lbs Russet potatoes, sliced ⅛" thick
• 2 cups onions, chopped small
• 6 cloves garlic, minced
• ¼ cup butter (½ stick)
• ¼ cup flour
• 1 ½ cups vegetable broth
• 1 ½ cups heavy cream
• 1 tbsp salt
• 2 tsp pepper
• 2 tsp Slap Ya Mama® seasoning
• 8 oz sour cream
• 3 cups cheddar cheese, grated (divided)
• 1 cup pepper jack cheese, grated
• 1 cup Parmesan cheese, freshly grated

Instructions

1. Preheat Oven:

   • Preheat oven to 400°F (200°C) and spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Set aside.

2. Prepare Potatoes:

   • Peel and thinly slice potatoes to approximately ⅛" thick. Place in a large bowl until ready to use.

3. Make Onion and Garlic Mixture:

   • In a large frying pan, melt butter over low heat. Add onions and garlic, sauté for 4-5 minutes.
   • Sprinkle flour over the onion mixture, stir, and cook for a couple of minutes.

4. Make the Sauce:

   • Gently pour vegetable broth into the pan and stir.
   • Add salt, pepper, seasoning, and heavy cream. Stir until thickened. Remove from heat just before boiling.
   • Add 2 cups of cheddar cheese and stir until melted and combined.

5. Layer the Ingredients:

   • Layer ⅓ of the potato slices in the baking dish.
   • Add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes.
   • Top with ⅓ of the Parmesan, ⅓ of the pepper jack cheese, and ⅓ of the remaining cheddar cheese.
   • Repeat layering two more times, ending with cheddar cheese on top.

6. Bake:

   • Cover with foil and place in the oven. Cook for 1½ – 2 hours.
   • About 15-20 minutes before the potatoes are done, remove the foil to brown the cheese.

7. Rest and Serve:

   • Remove from the oven and let sit for about 15 minutes before serving.

Enjoy your delicious cheesy potato casserole!