While I love a traditional scalloped potato, I’ve adapted my favorite way to make macaroni and cheese to a delicious, gooey potato dish. This is hearty enough to serve as a Meatless Monday entrée with a side salad.
Preheat oven to 350 degrees F.
In a stock pot, boil one gallon of water. Add sliced potatoes and cook for 10 minutes. Drain.
In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth. Remove the cream mixture from heat.
In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾-pound sharp Cheddar, with a spatula.
In a food processor, pulse Ritz crackers and remaining sharp Cheddar and queso chihuahua cheese until a fine crumb.
Layer mixture with potatoes in a 9-by-13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.