*Ingredients

• °5 pounds russet potatoes, sliced ​​1/8 . thick
• °2 cups finely chopped onion
• °6 cloves minced garlic
• °Half a cup of butter (half a stick)
• °¼ cup flour
• °1 1/2 cups vegetable broth
• °1 1/2 cups heavy cream
• °1 tablespoon salt
• °2 teaspoons pepper
• °2 teaspoons slap spice, Mama
• °8 ounces sour cream
• ° 1 cup shredded 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. Place in  bowl until ready to using.

In a large skillet, melt the butter over low heat, then add the onion and garlic. Fry for 4-5 minutes.

Sprinkle the flour over the onion mixture, stir and cook for a few minutes.

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.

Add one-third of the Parmesan cheese, one-third of the pepper jack cheese, and one-third of the cheddar cheese.

Repeat the layers two more times, finishing with the cheddar cheese.

Cover with foil and 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 !