5 medium baking potatoes, peeled and thinly sliced
2 cups sweet onions, thinly sliced
1 can Cheddar cheese soup, 10.5 ounce size
1 can Cream of Potato soup, 10.5 ounce size
2/3 cup heavy cream
2/3 cup Half-N-Half
2 tablespoons coarse-ground black pepper (or to taste)
1 cup each Mozzarella, Provolone, Parmesan, Asiago cheeses, shredded & mixed together
2-3 teaspoons Frank Davis Vegetable Seasoning
1/2 stick butter, cut into pats
2 cups shredded sharp cheddar for topping
3/4 cup green onion tops, thinly sliced
2 tablespoons freshly minced Italian parsley
Sea salt to taste (which should not be necessary because of all the cheese)
Toss together the potatoes and the onions in a large bowl.
In another bowl, mix together the soups, heavy cream, Half-N-Half, and the black pepper.
Now pour the liquid mixture over the potatoes and toss everything gently to totally combine the ingredients.
Pour half of the potato mixture into a casserole pan (I prefer a disposable aluminum pan since the baking process will create a hard, browning crust inside the pan that's exceptionally difficult to get off in cleaning)
At this point, evenly spread half of the Italian cheese mix over the first layer of potatoes.
Then uniformly sprinkle on the vegetable seasoning and distribute the remaining potato mixture over the Italian cheese mix and top with the remainder of the Italian cheese.
Finish building it by evenly dropping the butter pats over the final cheese layer and crowning the entire pan with an even layer of the shredded sharp Cheddar.
All that's left to do now is cover the casserole pan tightly with heavy-duty aluminum foil , slide it onto the center shelf of a preheated 350 degree oven, and bake for an hour or until the casserole is hot and bubbly and the potato slices are 'fork-pierce' tender.
This recipe will give you about 8 moderate servings or 6 hefty ones.
When you're ready to serve the dish, garnish it at the table with the green onion tops and a sprinkling of freshly minced parsley.
© 2017 WWL-TV