2 lbs potatoes, sliced thinly (peeled or unpeeled)
2 C cheddar cheese, grated
1 1/2 C heavy cream
1 C ricotta cheese
1/2 C parmesan cheese, grated
1 tsp fresh rosemary, chopped, plus extra for garnish
1 tsp fresh thyme, chopped, plus extra for garnish
1/2 tsp garlic powder
kosher salt and freshly ground pepper, to taste
Preheat oven to 375 F degrees.
Lightly grease a 9x13 baking dish.
In a large pan or skillet, set over medium heat, stir rosemary, thyme, and garlic powder, into heavy cream.
Bring mixture to a boil, then remove from heat and stir in 1 1/2 C cheddar cheese, ricotta and parmesan.
Mix until mostly smooth.
Lay potato slices on bottom of baking dish and pour 1/3 cheese sauce over them.
Repeat with another layer of potatoes and another 1/3 sauce.
Repeat with final layer of potatoes and remaining sauce.
Sprinkle remaining cheddar cheese over potatoes and cover with aluminum foil.
Bake for 40-45 minutes, or until potatoes are tender.
Uncover and bake another 15-20 minutes, or until golden brown and bubbly.
Let cool 10 minutes before serving.