Scalloped Potatoes

Scalloped Potatoes 3 lbs potatoes 2 cups heavy whipping cream 1/2 cup mayo 1/2 cup sour cream 1 cup shredded Monterrey Jack cheese 1 cup shredded sharp cheddar cheese 2 tsp onion powder 2 tsp garlic powder salt fresh cracked black pepper Toppings: 1-1 1/2 cups shredded cheese for topping Green onion and parsley for garnish Preheat the oven to 350 and grease a 13x9 casserole baking pan with some vegetable oil. In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper. Slice potatoes very thin. (You can use a mandoline slicer just remember to be very careful and watch your fingers.) Spread a thin layer of cream sauce in the bottom of the baking pan. Start layering 1/3 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce. Repeat potatoes, cheese, and sauce two more times. Add some more cheese on top. Cover with foil and bake for 1 hour. (TIP: spray the part of foil that will be touching potatoes with cooking spray so it doesn't stick to cheese.) Take off the foil and bake fore another 15-20 minutes. Insert a butter knife in the center part to make sure that the potatoes are tender. *Optional: Serve with some finely chopped green onions or parsley on top.