Ingredients:
1 -2 onions, chopped
1 -2 tablespoon fresh minced garlic
1/4 teaspoon dried rosemary ( can use more)
2 1/2 cups whipping cream ( unwhipped)
salt and pepper
1/2 cup grated parmesan cheese
2 1/2 cups white cheddar cheese, shredded
4 lbs russet potatoes, sliced into about 1/4-inch rounds
Directions:
Set oven to 375 degrees.
Butter a 13 x 9-inch glass baking dish.
Saute the onions and garlic in some oil or butter until soft (about 5-6 minutes) set aside.
In a small bowl, whisk together the rosemary and whipping cream.
Place HALF of the potatoes in the dish, overlapping slightly.
Sprinkle with salt and pepper, then about 1-1/4 cups white cheddar cheese, then all of the onion/garlic mixture, then 1/4 cup the Parmesan cheese.
Top with remaining potatoes then more salt and pepper.
Pour the cream over the potatoes and top remaining 1/4 cup Parmesan cheese, then top with remaining cheddar.
Cover loosley with foil and bake about 1 hour.
Uncover and bake about 30-40 minutes or until the potatoes are fork-tender.
Let sit for about 10 minutes before serving.
Servings: 6
Time preparation: 40 min.
Time total: 130 min.