Cheesy Swiss Scalloped Potatoes

• 2 12 lbs red potatoes (cut into thin 1/8-inch slices)
• 4 tablespoons butter
• 3 green onions, chopped (or to taste)
• 1 small red bell pepper, seeded and chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 1 pinch cayenne pepper (or use ground red pepper)
• 2 cups whipping cream (unwhipped)
• 34 cup full-fat milk (or use half and half 10% cream)
• 2 teaspoons seasoning salt (or to taste or use white salt)
• black pepper
• 2 cups swiss cheese (or to taste) or 2 cups cheddar cheese, grated (or to taste)
• 13 cup parmesan cheese

1. Set oven to 350 degrees.
2. Butter an 11 x 7-inch baking dish (or use an oval baking dish).
3. In a large skillet melt the butter over medium-high heat; add in the green onions, red bell pepper, garlic and cayenne pepper, cook stirring constantly for about 2 minutes.
4. Add in whipping cream and milk; mix to combine and season with seasoned salt or white salt and black pepper.
5. Add in the uncooked potato slices; bring to a boil, stirring gently for about 10-15 minutes or until the potato slices are just fork-tender (do not overcook the potato slices as they will cook more in the oven).
6. Carefully spoon the mixture to prepared baking dish; sprinkle with Parmesan cheese.
7. With a spoon mix the Parmesan cheese gently into the top part of the cream sauce (you do not have to mix in the cheese completely).
8. Bake uncovered for about 40 minutes.
9. Remove from oven and sprinkle with the Swiss cheese, return to oven to another 8-10 minutes, or until the cheese has melted.

red potatoes, butter, green onions, red bell pepper, garlic, cayenne pepper, whipping cream, fullfat milk, salt, black pepper, swiss cheese, parmesan cheese

Taken from www.food.com/recipe/cheesy-swiss-scalloped-potatoes-170623 (may not work)