Ingredients:
4 -5 large baking potatoes, scrubbed and thinly sliced ( I leave the skins on, but peel them, if you like)
1/2 cup chopped onions
2 tablespoons flour
3/4-1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon ground mustard
1 teaspoon chopped parsley
2 1/2 cups shredded cheddar cheese, DIVIDED
1 cup heavy cream
1 1/2 cups milk
Directions:
Preheat oven to 375. Lightly grease/spray a 13″ x 9″ baking pan.
Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish.
Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.
Servings: 8
Time preparation: 10 min.
Time total: 100 min.