1½ to 13/4 pounds red potatoes, peeled
Unsalted butter, for greasing
3½ cups grated sharp cheddar cheese (about 12 ounces)
2 tablespoons grated Parmesan cheese (I prefer Parmigiano-Reggiano)
1 1/3 cups heavy cream
1 small garlic clove, minced (about 1/2 teaspoon)
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

1 ½ to 13/4 pounds red potatoes, peeled 3 ½ cups grated sharp cheddar cheese (about 12 ounces) 2 tablespoons grated Parmesan cheese (I prefer Parmigiano-Reggiano) 1 1/3 cups heavy cream 1 small garlic clove, minced (about 1/2 teaspoon) 1/4 teaspoon kosher salt 1/8 teaspoon white pepper

Put the whole, peeled potatoes in a large pot and add just enough water to cover. Boil until tender, about 20 minutes. Drain and cool. When cool, slice potatoes ¼-inch thick.

Preheat oven to 350°F.

Butter the bottom of a 2-quart (11½ x 8 x 2-inch) baking dish and layer in half the potato slices. Sprinkle with half the cheddar and half the Parmesan. Layer on the remaining potatoes and sprinkle with remaining cheese.

In a bowl, combine the cream, garlic, salt, and pepper.

When ready to bake, pour the cream mixture over the potatoes and bake 40 minutes, until the top is golden brown. Serve warm.