Instructions:
Preheat your oven to 375°F (190°C).
In a large pot, cover the sliced potatoes with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5-7 minutes, until the potatoes are slightly tender but still firm.
Drain the potatoes and rinse them under cold water to stop the cooking process. Set aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the heavy cream to the saucepan and bring to a simmer.
Add 4 tbsp of grated Parmesan cheese and whisk until the cheese is melted and the mixture is smooth.
Season with salt and pepper to taste.
In a greased 9×13 inch baking dish, layer the potatoes in an even layer.
Pour the cream mixture over the potatoes, making sure to cover them evenly.
Sprinkle the remaining Parmesan cheese and the shredded white cheddar cheese over the top of the potatoes.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the cheese is melted and the potatoes are tender.
Allow the dish to cool for a few minutes before serving. Enjoy!
