Creamy Parmesan Scalloped Potatoes

Ingredients:

• 3 pounds Yukon gold potatoes

• 1 tablespoon softened butter

• 4 cloves garlic- minced

• 2 shallots – minced

• 1 cup grated Parmesan cheese

• 1 ½ teaspoon kosher salt

• ¾ teaspoon pepper

• 1 teaspoon red chili flakes

• 1 cup half and half

• 1 cup heavy cream

  
  Instructions:

  
  Preheat oven to 350 degrees.
  
  Wash and scrub the potatoes, and with a mandolin slice the potatoes into 1/8-inch rounds. You can also use a sharp knife.

  Butter an 8 x 10 casserole dish. Sprinkle 1/3 of the garlic and shallot over the bottom. Lay out potatoes in neat overlapping rows to cover the entire bottom of the dish. Sprinkle another 1/3 of the garlic and shallot, sprinkle ½ teaspoon of salt, ¼ teaspoon of pepper, 1/3 of the desired amount of red pepper flakes and ¼ cup of the Parmesan cheese.

  Layer another row of potatoes and repeat the seasonings and cheese. Layer the top with the rest of the potatoes; pour the cream and half and half over the entire casserole. Now, sprinkle remaining seasonings and remaining ½ cup of Parmesan over the top.

  Cover with lid or foil and bake for 1-½ hours, then remove the cover and bake another 25 minutes until golden and bubbly. Let sit before serving.