°5 pounds russet potatoes, cut into thick slices”
°2 cups finely chopped onion
°6 cloves minced garlic
°Half a cup of butter (half a stick)
°1 1/2 cups vegetable broth
°1 1/2 cups heavy cream
°1 tablespoon salt
°2 teaspoons pepper
°2 teaspoons slap, Mama® . spice
°8 ounces sour cream
°3 cups shredded cheddar cheese, divided
°1 cup shredded Pepper Jack cheese
°1 C 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, about 2 cm thick, and put them in a large bowl until ready to use.
In a large skillet, melt butter over low heat, then add 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.
Put ⅓ of the potato slices in a baking dish, then add sour cream and cheese sauce on top of the potatoes.
Sprinkle on half of the Parmesan cheese, half of Pepper Jack cheese and half of 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 1-2 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 .