Potato and Cheese Casserole

4-5 Yukon Gold potatoes, peeled and sliced thin (about 2 pounds)
2 tablespoons butter, divided
½ medium-sized sweet onion, sliced thin
3 garlic cloves, minced
1 pint heavy cream, divided in half
2 ¼ cups sharp cheddar cheese, grated
¼ cup Asiago cheese, grated
1 teaspoon smoked Spanish hot paprika, divided in half (I use Savory’s)
2 teaspoons dried parsley flakes, divided in half
Sea salt and fresh ground pepper to taste
½ grated Parmesan cheese (you can also use Parmesan/Reggiano)

Preheat oven to 325 degrees F.** Spray a 1½ quart (or larger) casserole dish with cooking spray. Layer half of the potatoes in the bottom of the dish and dot with half of the butter. Place all of the onion slices and minced garlic on top of the potato slices, and then pour half of the cream on top of that.

Mix the cheddar and Asiago cheeses together and place half of it on the potatoes. Sprinkle ½ teaspoon of paprika, 1 teaspoon of parsley, salt and pepper to taste on top of the cheese

Add the rest of the cream, cheese, paprika and parsley. Add more salt and pepper if desired. Bake for 30 minutes and then sprinkle the grated Parmesan on top.
Bake for another 30 minutes or so, until the potatoes are tender and the cheese is bubbly. I like to broil this for a couple of minutes so the top gets nicely browned.

recipe resource here


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