- 1 1/2 lbs. Yukon Gold potatoes, thinly sliced**
- 2 TBS butter, divided
- 1 pint heavy cream
- 2 cloves garlic, thinly sliced
- salt and pepper to taste
- 2 c. shredded Cheddar cheese
- 4 slices provolone cheese
- 1/2 c. grated Parmesan or Romano cheese
- Preheat the oven to 325 F. Grease a 1 1/2 qt. or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
- Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
**Not everyone is familiar with Yukon potatoes. This yellow skinned potato is fantastic because it is much less starchy than your standard russet potato. They have a third less starch and the flavor is very pleasant. Some grocery stores carry them infrequently, but I've noticed more and more are stocking them on a regular basis. If you can't find them at your local store, the standard russet potatoes will work, but use regular whipping cream in place of the heavy cream (or heavy whipping cream as it's sometimes called) because the excess starch from the russet potatoes will make this a very heavy dish to sit in your stomach!