Scalloped Potatoes

• 1 quart wegmans heavy cream
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon wegmans butter
• 5 lbs wegmans yukon gold butter potatoes, peeled and thinly sliced (using a 1/8-inch-inch Mandoline blade)
• 8 ounces wegmans shredded colby jack cheese
• chopped fresh parsley (optional) or chopped fresh chives, for garnish (optional)

1. Heat cream in pot on Medium to warm; season with salt and pepper. Remove cream from heat; let cool slightly.
2. Grease 9x13"-inch casserole dish with butter.
3. Add cream and potatoes to large mixing bowl; fold in cheese. Transfer to casserole dish; place on baking sheet.
4. Bake 1 hour, 30-45 minutes, pressing down with spatula every half hour until potatoes are tender when pierced with fork.
5. Garnish with parsley or chives if using.

cream, kosher salt, black pepper, butter, gold butter, jack cheese, fresh parsley

Taken from www.food.com/recipe/scalloped-potatoes-447066 (may not work)