Scalloped Potatoes

It's important to keep some classic sides under your belt.  When it comes to favorite sides, it will always be potatoes for me.  The homemade, cheesy cream sauce pairs well with Yukon gold potatoes.  I used leftover cheddar and Monterey Jack cheeses that I freshly shredded.  I also added freshly shredded mozzarella. Try this dish if you want an alternative to plain, mashed potatoes. Be sure to check out the reel on Instagram!

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3 lbs of Yukon Gold potatoes (sliced thinly)
1 stick of butter
1 ½ cups of heavy whipping cream (room temperature)
2 tbs sour cream
1 tbs of Roasted Garlic Better than Bouillon
1 cup of chicken broth
1 cup of shredded cheddar cheese
1 cup of shredded mozzarella cheese
1 cup of shredded Monterrey jack
 1 tbs minced garlic
2 tbs of minced onions
Slap Ya Mama Seasoning, to taste
Garlic Powder, to taste
Black Pepper, to taste
Smoked Paprika, to taste
Himalayan Pink Salt, to taste
Onion Powder, to taste
Parsley, to garnish
Directions:

1. Preheat the oven to 400 degrees F.
2. Peel the potatoes and slice into thin disks. Set aside in water.
3. In a saucepan, on medium heat, melt the butter.
4. Stir in the heavy whipping cream, sour cream and minced onions.
5. Add minced garlic and lightly season with dry seasonings.
6. Remove from heat and stir in a ½ cup of cheddar cheese and Monterrey Jack
7. Drain the potatoes.
8. Using a greased casserole dish, layer about half of the potatoes in the dish.
9. Lightly season with dry seasonings and add ½ cup of the mozzarella.
10. Pour about half of the sauce over the potatoes.
11. Layer the remaining potatoes on top.
12. Repeat steps 9-10, using the remaining sauce.
13. Top the dish with the remaining cheese.
14. Garnish with parsley.
15. Bake for 45 mins.
16. Allow to stand about 10 minutes before serving.