6 large russet potatoes, peeled, rinsed, dried and sliced thin
1 small onion, chopped finely
3 T. butter
2 T. flour
1 1/2 c. heavy cream
1 c. Cookies Wings-N-Things Hot Sauce
3/4 tsp. Cookies Flavor Enhancer and All Purpose Seasoning
2 c. sharp cheddar cheese, shredded
2 ½ c. pepper jack cheese, shredded
½ c. grated parmesan cheese
Preheat oven to 350 degrees. Lightly grease a 9×13 pan.
Thinly slice potatoes into ¼ inch sections.
In a medium saucepan, melt butter and sauté onions over medium heat until softened. Add flour to sautéed onions. Wisk until a roux (or paste) has formed. Slowly add heavy cream to the roux and whisk until smooth.
Add Cookies Wings-N-Things Hot Sauce to the cream mixture and stir to combine, and then season with Cookies Flavor Enhancer and All Purpose Seasoning. Continue stirring mixture until it is bubbly and has thickened. Remove from the heat and add in ½ cup of pepper jack cheese and stir until you have a creamy sauce.
Layer 1/3 of the potatoes on the bottom of the casserole dish. Pour 1/3 of the sauce over the potatoes, spread evenly over & sprinkle with mixture of cheddar cheese, parmesan cheese, and pepper jack cheese. Continue to layer the potatoes, sauce and cheese evenly until the casserole dish has been filled.
Cover dish with foil and bake for about 45 minutes. Remove cover and continue to bake for an additional 15-20 minutes or until potatoes are tender, bubbly, and golden brown.
Remove from the oven and let the potatoes cool for about 10 minutes before serving.