3poundsRusset or Yukon Gold potatoespeeled & sliced thinly
2cupsfreshly grated cheddar cheese
1cupfreshly grated parmesan cheese
Preheat your oven to 350F and move the rack to the middle position.
Meanwhile, grate the cheese and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
Arrange half of the potatoes on the bottom of a greased 9x13 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick slides into the potatoes without much resistance. Ovens vary, so check for doneness earlier than suggested if your oven runs hot.
Let the potatoes sit for 5-10 minutes prior to serving.
Serves anywhere from 6-10 depending on serving size/what else you serve these with.
I highly recommend using a mandoline slicer to cut the potatoes into uniform slices quickly and without hassle. I always use a protective glove with my mandoline.
You may want to place the baking dish on a baking sheet just so any splatter/spills don't end up in your oven (especially if your baking dish is a bit shallow).