Easy Scalloped Potatoes

I have tried many recipes for scalloped potatoes and I always love them.  This recipe was by far the easiest and it tastes just as delicious.  I will give away my secret TILLAMOOK cheese!!!!  Tillamook Extra Sharp White Cheddar Cheese is a girls best friend!  If you have never tried this cheese you HAVE TOO!  When I was preggo my favorite snack was an English Muffin with pb&j topped with this cheese.  I know you are thinking only a pregnant woman would like this however, a non preggo co-worker made it for me and I fell in love.  Maybe I will do a blog post on it for fun. 

Ingredients:

• 4 Yukon gold potatoes, thinly sliced ( blanch in boiling water for 3-5 minutes to shorten baking time)
• 2 cups Tillamook Extra Sharp White Cheddar Cheese, grated (if you do not have Tillamook I know Cracker Barrel makes one too!)
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 teaspoon pepper, or to taste
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon paprika, or to taste
• 1/2 teaspoon garlic powder, or to taste
• cooking spray

Directions:  Preheat oven to 400 degrees.  Spray 9 by 9 baking dish with non stick spray.  In a bowl combine cream, milk, and all seasonings and whisk together.  Cover the bottom of the baking dish with 1/2 of the potatoes overlapping slightly.  Pour half the cream over them and top with 1/2 the cheese and repeat the layers ending with cheese.  Sprinkle with a little extra pepper and paprika.  Bake for 30 minutes covered then 30 minutes uncovered.