Ingredients:
6 medium russet potatoes, peeled and thinly sliced
2 cups shredded Pepper Jack cheese
1 cup sharp cheddar cheese, shredded
1 ½ cups heavy cream
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
½ cup breadcrumbs
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a small bowl, mix cream, melted butter, garlic, paprika, cayenne, salt, and pepper.
- Layer half the sliced potatoes in the dish. Pour half the cream mixture over them, then sprinkle half the Pepper Jack and cheddar cheese.
- Repeat with remaining potatoes, cream mixture, and cheeses.
- Top with breadcrumbs.
- Bake uncovered for 45–55 minutes, until potatoes are tender and the top is golden and bubbly.
- Garnish with parsley and serve warm.