4 to 5 whole russet potatoes, peeled and sliced thin
1 1/2 cups heavy cream
2/3 cup milk
2 tablespoons flour
2 teaspoons garlic salt
½ teaspoon black pepper
2 to 3 cups shredded sharp cheddar cheese
Preheat oven to 400 degrees. In a bowl, whisk together cream, milk, flour, garlic salt, and pepper. Butter or spray a baking dish. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 35 to 45 minutes. Remove foil and top with shredded cheese. Bake another 5 to 10 ,minutes or until cheese is melted and casserole is bubbly.
Recipe from Festival Foods.