Scalloped Potatoes

Preheat oven to 400°F. Spray a 13x9-inch baking dish or pan with cooking spray. Set aside.

In a medium-size mixing bowl whisk together cream, half and half, salt, pepper, garlic, onion powder, Dijon and nutmeg until fully blended.

Toss together the shredded cheddar cheese and Colby jack cheese.

Assemble: Layer 1/3 sliced potatoes on bottom of dish. Drizzle with 1/3 cream sauce, 1/3 shredded cheese and 1/3 Parmesan. Repeat two more times ending with shredded cheese and Parmesan. (Season each layer of sliced potatoes lightly with salt and black pepper to your taste.)

Cover the scalloped potatoes tightly with aluminum foil. Bake for 40 minutes.

Lower oven temperature to 350°F. Continue to bake uncovered for another 35-40 minutes or until the potatoes are fork tender.

Allow scalloped potatoes to stand uncovered on the counter for 10 minutes, then serve garnished with fresh parsley.