4-5 large russet potatoes (peeled and sliced using a mandoline
1/2 yellow onion diced
2 tablespoons of minced garlic
4 tablespoons of butter
2 tablespoons of all purpose flour
1 cup of heavy whipping cream
3/4 cup of low sodium chicken broth
4 oz of cream cheese
8 oz of shredded mild cheddar cheese
8 oz of shredded mozzarella cheese
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
1 teaspoon of seasoning salt
(Salt and pepper for potatoes)
Peel the skin off of your potatoes and slice them using a mandoline, I used a handheld one on setting #2. Once done peeling and slicing put the potatoes in a cold bowl of water.
Melt your butter in a skillet, add onion and garlic, cook until onions are translucent (3-5 minutes). Add in your flour and cook for 2 minutes mixing well.
Add in your heavy whipping cream, chicken broth,cream cheese, 1/2 of your cheddar cheese and half of your mozzarella cheese. Mix well until everything is melted. Season with onion powder, garlic powder, smoked paprika and season salt. Taste and adjust seasonings to your liking.
Drain your potatoes and dry them off with a paper towel. Spray your baking dish with non stick spray or use melted butter. Lightly season your potatoes with salt and black pepper.
Add your potatoes to the baking dish and add the cheese mix on top, mix well to make sure all of the potatoes are covered with the sauce, top with the remaining shredded cheese, paprika and dried parsley bake uncovered for 1 hr on 350.