- °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
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 !