Scalloped Potatoes so awesome, even Grandma will Love them!
4 Idaho potatoes
1/8 inch thick
1 cup onion, diced
3 cups Gouda cheese
1/2 cup flour
kosher salt & pepper
2 cups whipping cream
Spray a 9 x 7 inch casserole dish with pan spray so the potatoes don't stick to the pan.
This also helps with clean-up.
Peel and slice the potatoes 1/8 inch thick, place in cold water so they don't oxidize, reserve.
Shred the cheese, reserve
Cover the bottom of the casserole dish with a layer of potatoes, overlapping slightly.
Sprinkle with diced onion and cover with shredded Gouda cheese.
Sprinkle evenly with flour and season with salt and pepper
Repeat until you have 3 layers of potatoes.
Season the top layer but, do not put cheese on the top layer.
Bring cream to a boil and pour over the potatoes.
Bake the potatoes in a 400-degree over for 45-60 minutes until the potatoes are fork tender.
Remove from the oven and top with more shredded Gouda and parmesan cheese.
Re-bake until the cheese melts and turns golden brown, about another10-minutes.