Sandra's Scalloped Potatoes

Ingredients

Instructions

1 - 5 lb bag Yukon gold potatoes
2 shallots, minced
2 tsp. salt
1 - 8 oz package shredded, six cheese, Italian blend
2 cups heavy whipping cream
3/4 cups water

Preheat oven to 350. Lightly grease a 13x9 inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 1 1/2 hours. Uncover, and bake 20 - 30 minutes or until lightly browned. Let stand 15 minutes before serving.

Can be prepared one day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking.