Directions:
Preheat oven to 400°F and spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Set aside.
Peel and thinly slice the potatoes to approximately ⅛” thick. Place in a large bowl until ready to use.
In a large frying pan, melt butter over low flame then add onions and garlic. Sauté for about 4-5 minutes.
Sprinkle flour over onion mixture, stir and cook for a couple of minutes.
Gently pour vegetable broth into the pan, add salt, pepper, seasoning, and heavy cream. Stir until thickened, then remove from heat just before boiling and stir in 2 cups of cheddar cheese.
Layer ⅓ of the potato slices in the baking dish, then 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 2 more times, ending with cheddar cheese.
Cover with foil and place in oven. Cook for 1½ – 2 hours.
About 15 – 20 minutes prior to the potatoes being done, remove foil to allow the cheese to brown a bit.
Remove from oven, let sit for about 15 minutes, then enjoy.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
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