Gouda Jack Scalloped Potatoes

These do take some time but are really yummy.

What you need:
1 teaspoon unsalted butter
4 cups heavy cream
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
4 ounces Pepper Jack cheese, grated
4 ounces Gouda cheese, grated
(Or you can use 8 ounces of Swiss instead.)
Bread Crumbs or Ritz Crackers crushed and buttered is an optional topping

What you need to do:
Preheat the oven to 400 degrees F. Pam a 2-quart baking dish and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes (My potatoes took WAY longer than this to cook. I'd keep the heat up next time). Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top (or breadcrumbs on top if you're using them). Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.