Ingredients5 lbs Russet potatoes sliced 1/8″ thick2 cups onions chopped small6 cloves garlic minced¼ cup butter (½ stick)¼ cup flour1 ½ cups vegetable broth1 ½ cups heavy cream1 Tbs salt2 tsp pepper2 tsp Slap Ya Mama seasoning8 oz sour cream3 cups cheddar cheese grated, divided1 cup pepper jack cheese grated1 cup freshly grated Parmesan cheeseDirections:Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.Sprinkle flour over onion mixture, stir and cook for a couple minutes.Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.Repeat layering 2 more times ending with cheddar cheese.Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.Remove from oven, let sit for about 15 minutes, then enjoy.