1 tsp Pendery’s Garlic Powder
1 tsp Pendery’s Onion Powder
2 tbsp. butter
1 1/4 cup 2% milk
1 1/2 cup whipping cream
1 tsp salt
1/4 tsp pepper
2 1/2 pounds red potatoes- sliced 1/8” thick
8 oz. Gruyere cheese- shredded
1/4 cup Parmesan cheese- finely grated
Preheat oven to 350 degrees. Lightly butter a casserole dish. Heat first 6 ingredients in a saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 minutes.
Arrange half of the potatoes in overlapping slices along the bottom of the dish. Pour half of the cream mixture over the potatoes, sprinkle with half of the Gruyere and Parmesan cheese and season with fresh ground pepper. Repeat with remaining potatoes, cream, cheese and pepper. Bake for 50 minutes or until top is deep brown and potatoes are tender when pierced with a knife.