Servings: 10

Ingredients Ingredients
6 oz. shredded extra-sharp Cheddar cheese 6 oz. shredded extra-sharp Cheddar cheese
4 oz. shredded pepper Jack cheese 4 oz. shredded pepper Jack cheese
1 c. heavy cream 1 c. heavy cream
3 cloves garlic, crushed with press 3 cloves garlic, crushed with press
1 tbsp. packed fresh rosemary leaves, chopped 1 tbsp. packed fresh rosemary leaves, chopped
4 lb. russet or Idaho potatoes, peeled 4 lb. russet or Idaho potatoes, peeled

1. Preheat oven to 450°F. Line rimmed baking sheet with foil. Grease 2-quart oval baking dish.
2. In large bowl, combine Cheddar and pepper Jack cheeses; set aside one-third of cheese for later. To the large bowl with cheeses, add heavy cream, garlic, rosemary, 1 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
3. Very thinly slice potatoes; place in bowl with cream mixture. With hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up, until entire dish is tightly packed (some slices may not fit). Pour remaining cream mixture over potatoes.
4. Place baking dish on the prepared baking sheet. Cover baking dish tightly with foil; bake 1 hour. Remove foil and sprinkle top with reserved cheeses. Bake 55 minutes to 1 hour 15 minutes or until potatoes are very tender and top is golden brown. Let stand at least 15 minutes before serving.