5 Yukon Gold potatoes, sliced very thin
4 garlic cloves, minced
4 tbsp salted butter
1 cup non-dairy (or whole) milk
2 BOU Vegetable Bouillon cubes
2 cups sharp cheddar
⅓ cup shredded parmesan cheese
- Preheat oven to 375.
- Grease 2-quart baking dish with butter, add the rest of the butter to a small pot on the stovetop. Add milk, garlic, and BOU vegetable bouillon cubes to the pot. Heat over medium heat until simmering, whisking often.
- Fill your buttered dish halfway with thinly sliced potatoes. Pour half of your stovetop mixture on top. Sprinkle evenly with 1 cup sharp cheddar.
- Fill the dish with the remaining potatoes, pour the remaining stovetop mixture, and top with 1 cup sharp cheddar.
- Cover dish with foil, bake for 30 minutes. Uncover, sprinkle with parmesan, and bake for 15-20 minutes longer.