Garlic Cheddar Scalloped Potatoes

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

 

1. Preheat oven to 375.
2. 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.
3. Fill your buttered dish halfway with thinly sliced potatoes. Pour half of your stovetop mixture on top. Sprinkle evenly with 1 cup sharp cheddar.
4. Fill the dish with the remaining potatoes, pour the remaining stovetop mixture, and top with 1 cup sharp cheddar.
5. Cover dish with foil, bake for 30 minutes. Uncover, sprinkle with parmesan, and bake for 15-20 minutes longer.

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