Cooking Instructions

• Preheat the oven to 375°F. Grease an 8×8-inch baking dish with butter.
• In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute. Slowly whisk in the milk and cream. Cook, whisking often, until the mixture is smooth and thickened. Season with the salt, pepper, and garlic powder.
• Add the remaining 1 tablespoon of butter, the Colby Jack, and ½ cup of the cheddar. Whisk until the cheese melts and the sauce is smooth.
• Peel the potatoes and slice them into ⅛-inch thick rounds.
• Spoon a thin layer of sauce into the bottom of the prepared baking dish. Add a layer of potato slices, slightly overlapping them like shingles. Sprinkle a little cheddar over the potatoes, then spoon more sauce on top.
• Repeat the layering (potatoes, cheddar, sauce) until all potatoes are used, ending with a final layer of sauce and the remaining cheddar on top.
• Bake uncovered until the top is golden brown and a skewer slides easily through the potatoes, 40 to 55 minutes. Let the potatoes rest for 20 minutes before serving so they set and become easier to scoop.