°5 lb Russet potatoes, sliced 1/8 thick
°2 cups chopped onions
°6 cloves garlic, chopped
°¼ cup butter (½ stick)
°¼ cup flour
°1 ½ cup vegetable broth
°1 ½ cups thick cream
°1 tbsp salt
°2 tsp pepper
°2 tsp Slap Ya Mama Seasoning
°8 oz sour cream
° 3 cups grated cheddar cheese, divided
°1 cup grated hot pepper
°1 c grated Parmesan cheese
Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Set aside.
Peel and thinly slice the potatoes, about 1/8 thick. Placing in bowl to ready to use.
In a large skillet, melt the butter over low heat, then add the onions and garlic. Sauté for about 4-5 minutes.
Sprinkling flour on onion mix, stir & cook for a few mn.
Gently pour the vegetable broth into the pan and mix, season with salt and pepper, season and pour in the thick cream. Stir until thickened, remove from the heat just before boiling, then add 2 cups of cheddar. Stir.
Divide 1/3 of the potato slices into the baking dish, then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
Top with 1/3 Parmesan cheese, 1/3 pepper and 1/3 Cheddar cheese.
Repeat the overlay 2 more times, finishing with the cheddar cheese.
Cover with aluminum foil and bake for 1 1/2 to 2 hours.
About 15 to 20 minutes before baking the potatoes, remove the foil to fry the cheese.
Remove from oven, let stand for about 15 minutes, then Enjoy.