Creamy Potatoes

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*6 small-medium Yukon Gold Potatoes,sliced thinly

*2 large Russet Potatoes,sliced thinly

*1      1/4 cups Heavy Cream

*1-2 cups Milk, (add 2 cups if more sauce is desired)

*5 tablespoons Butter

*2 cups freshly finely grated Monterey Jack Cheese, save 1 cup for topping

*1/4 cup grated Parmesan Cheese, topping

*1  (8 ounce package) Greek Yogurt Cream Cheese

*1 heaping teaspoon minced dried Onions or if you like a lot of onion, saute 1 onion (julenne) in 3 tablespoons of Olive Oil

*1/4 teaspoon fresh Rosemary leaves, minced

*5 Small Sage leaves, minced

*1/4 teaspoon Freshly Ground Black Pepper, or to taste

*1/4 teaspoon Sea Salt, or to taste

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Slice potatoes in a food processor or by hand etc… Place sliced potatoes in a large bowl of water to remove starches. Set aside while making the cream sauce.

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In a skillet on medium-low heat, melt the butter and add: Cream, milk, dried onions, 1 cup Monterey Jack Cheese, dried minced onions, rosemary, sage, salt and pepper. Warm until all ingredients have creamed together and turn off heat.

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Drain the sliced potatoes and place them in layers in a Pam sprayed casserole dish. Pour over the potatoes the creamy sauce and top with 1 cup Monterey Jack cheese and Parmesan Cheese. Cover the creamy potatoes casserole dish with aluminum foil.

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Bake pre-heated 350* oven for 1 hour (depending on how thin potatoes are sliced), then remove foil and broil in the oven for about 7 minutes or until the cheese turns a golden brown. Allow the creamy potatoes to cool about 5-10 minutes before serving.  Garnish with chopped Parsley or Cilantro if desired.

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6-8 servings

Enjoy!

Lindy