Chef Richard’s White Cheddar Scalloped Potatoes

Heat oven to 325 degrees F. Spray the bottom and sides of the pan with food release, coating well. Place the half-cooked potatoes in the bottom of the pan. Sprinkle evenly with the salt and pepper; then layer the white cheddar cheese and Romano cheese. Pour the cream over the layers. Repeat with a second layer, same as the first.

Cover with a sheet of parchment paper that has been sprayed with food release; then cover with a sheet of aluminum foil. Place the pan on a sheet tray and bake for 30 to 45 minutes or until done. Remove from the oven and set aside for 10 minutes to allow the cream and cheese to cook down and thicken slightly before serving. Makes 1 (6 x 6-inch) baking pan