Cheesy Potato Casserole

Ingredients

• 5 Pounds Russet Potatoes (peeled and sliced thin)
• 4 Tablespoons Unsalted Butter
• 1 Yellow Onion (minced)
• 8 Cloves Garlic (minced)
• 1/4 Cup All-Purpose Flour
• 1 Dash Nutmeg
• 1 1/2 Cups Chicken Broth ((vegetable works too))
• 1 Tablespoon Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 teaspoon Montreal Chicken Seasoning
• 1 1/2 Cups Heavy Cream
• 8 Ounces Tillamook Sour Cream
• 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Cheddar Jack Cheese
• 2 1/4 Cups Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese
• 1 Cup Freshly Grated Parmesan

Instructions

1. 1

   Preheat oven to 400°F and spray a 3qt baking dish with a non stick spray. Set aside.

2. 2

   Peel and thinly slice potatoes, approximately 1/8-1/4 inch thick. Set aside.

3. 3

   In a large saucepan, melt butter over low flame then add onions and garlic. Sauté for about 4-5 minutes or until tender.

4. 4

   Sprinkle flour and nutmeg over onion mixture, stir and cook for a couple minutes.

5. 5

   Pour the broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and add a cup of each cheese, stirring to combine.

6. 6

   Layer 1/3 of the potato slices in a sprayed baking dish, then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.

7. 7

   Top with 1/3 of the Parmesan, 1/3 cheddar jack cheese and 1/3 of sharp cheddar cheese.

8. 8

   Repeat layering two more times, ending with cheddar cheese and a sprinkle of parmesan.

9. 9

   Cover with foil and place in oven. Cook for 1 1/2 - 2 hours, until potatoes are tender.

10. 10

    About 15 - 20 minutes prior to potatoes being done, remove the foil to brown the cheese. Remove from oven, let sit for about 15 minutes to bring the temperature down.

11. 11

    Serve with a sprinkle of fresh parsley if desired.