4 servings

Ingredients:

• 2.25 lbs potatoes
• ½ tsp kosher salt
• ½ tsp white pepper, ground
• 12 oz white cheddar, sharp, grated
• ¾ cup Romano cheese, grated
• 1.5 cup heavy cream

Preparation:

1. Preheat oven to 325°
2. Spray the bottom and sides of 2” oven safe dish
3. Steam the potatoes and then layer 1/3 of the potatoes on the bottom of the dish
4. Sprinkle 1/3 of the kosher salt evenly across the potatoes
5. Layer 1/3 of the cheddar evenly on top of the potatoes
6. Layer 1/3 of the Romano evenly on top of the potatoes
7. Pour 1/3 of the cream evenly on top of the potatoes
8. Layer the next 1/3 of the potatoes evenly across the existing layer
9. Repeat steps 4-7
10. Layer the last 1/3 of the potatoes evenly across the existing layer
11. Repeat steps 4-7
12. Cover pan with parchment paper (sprayed with food release) and then foil
13. Bake in the convection over at 325° for 45 minutes