• 5-6 medium size potatoes
• 1 clove of garlic
• 6 tablespoons of butter
• 2 cups of half and half
• Kosher salt and freshly cracked black pepper, to taste
• 2 ounces of Velveeta, cubed
• 2 1/2 cups of shredded sharp cheddar cheese, divided
Preheat oven to 425 degrees F. Rub garlic over a 9 x 13 inch baking dish and butter the dish. Slice potatoes, about 1/8 inch. Heat the butter and half and half until hot. Stir in the Velveeta and 1/2 cup of the cheese. Cook and stir over medium heat until mixture is smooth. Layer potatoes and season with salt and pepper to taste and sprinkle about 1/3 of the remaining cheese on top. until all is used. Reserve 1/3 of the shredded cheese for the last few minutes of cooking. Pour the cheese sauce evenly over the top of the casserole and bake, uncovered for about 20-25 minutes, or until bubbly and potatoes are fork tender. Remove from the oven, top with the remaining shredded cheese and return to the oven for about 5 minutes, or until cheese begins to brown.