- 3 Pounds Yukon gold potatoes, peeled and sliced thin
- 1 pint heavy whipping cream
- 1/4 Pound butter
- 1 package cream cheese
- 8 Ounces sour cream
- 8 Ounces cottage cheese
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 1 Pound sharp Cheddar, shredded, divided
- 1 sleeve Ritz crackers
- 1 Pound queso chihuahua, shredded
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.