#3099 - Three Cheese Scalloped Potatoes

(by Shirley McNevich)

1 1/2 lbs. baking potatoes
2 TBSP butter
1 pint heavy cream
2 garlic cloves (minced or sliced thinly)
2 cups shredded cheddar cheese
4 deli slices of provolone cheese (thick cut)
1/2 cup fresh grated Parmesan cheese
salt and pepper to taste

Wash and peel the potatoes, then slice them thinly. Grease a 2qt. casserole dish. Spread half of the sliced potatoes in the casserole dish. Dot 1 TBSP butter over the potatoes. Spread half of the minced/sliced garlic over the potatoes. Carefully pour half of the cream over the potatoes. Sprinkle salt and pepper over the potatoes, then spread half of the shredded cheddar cheese over the potatoes. Spread the rest of the potatoes on top, dot 1 TBSP butter over the potatoes, spread the rest of the garlic over the potatoes, pour the rest of the cream over the potatoes, sprinkle salt and pepper over the top and spread the rest of the shredded cheddar cheese over the top. Spread the provolone cheese slices to cover the top. Bake (covered) at 325 degrees for 30 minutes, remove from oven, sprinkle the grated Parmesan cheese all over the top, return to oven and bake UNCOVERED for 30 minutes longer  or until potatoes are fork tender.