1-1/2 C half and half
1 tsp italian seasonings
2 garlic cloves minced
1/4 tsp chile powder
1/4 tsp paprika
2 lbs russet potatoes (or 5 large ones), peeled, cut into 1/8″ slices
salt and fresh ground pepper
1/2 C grated Parmesan cheese
* NOTE: I precooked potatoes for 15 min in boiled water, then put in a bowl of ice water to stop cooking while I peeled. This helped them come out fully cooked out of the oven. You could also microwave them for 6-8 min, then peel.
Preheat oven to 375 degrees F. In a saucepan, heat up the cream with seasonings and garlic.
While the cream is heating up, butter or spray a casserole dish. Place sliced potatoes in an overlapping pattern and season with salt and pepper. Remove the cream from the heat, then pour some over the potatoes. Top with Parmesan cheese, repeat two more layers. Bake uncovered for 45-50 min.