2 ½ cups Heavy Cream
½ cup Whole Milk
3 tablespoons Dijon Mustard
3 cloves Melissa’s Peeled Garlic
3 tablespoons Unsalted Butter
½ cup Parmesan Cheese, shredded
½ cup Smoked Gouda Cheese, shredded
1 ½ teaspoons Smoked Paprika
1 ½ pounds Melissa’s Dutch Yellow ®Potatoes
, sliced very thin
Kosher Salt and Freshly Ground Pepper, to taste
½ cup Sharp Cheddar, shredded
Preheat the oven to 350ºF.Directions
In a saucepan, heat together the cream, milk, dijon, garlic and butter. Bring just to a scald to where you just start to see little bubbles around the edge of the pan. Mix in the parmesan, gouda and smoked paprika and stir until the cheese is melted. Remove from the heat.
Place the potatoes, in a single layer, in a baking dish and season with salt and pepper.
Pour some of the cheese mixture over the potatoes.
Continue the layering process until you use all of the ingredients, except for the cheddar cheese.
Cover the dish and bake for 1 hour.
Uncover the dish and top with the cheddar cheese.
Bake, uncovered, for 30 minutes longer or until the potatoes are tender and golden brown.
Makes about 6-8 servings.