1️⃣ Preheat oven: Preheat your oven to 400°F (200°C). Spray a 14 x 11½ x 2¼-inch baking dish with non-stick spray and set it aside.

2️⃣ Prepare the potatoes: Peel and thinly slice the potatoes into approximately ⅛” thick slices. Place the sliced potatoes in a large bowl and set aside for later.

3️⃣ Sauté onions and garlic: In a large frying pan, melt the butter over low heat. Add the chopped onions and minced garlic, sautéing for about 4-5 minutes until softened and fragrant.

4️⃣ Make the sauce: Sprinkle the flour over the onion-garlic mixture. Stir and cook for another 1-2 minutes to form a roux. Gradually pour in the vegetable broth, stirring continuously. Add the salt, pepper, and Slap Ya Mama® seasoning. Pour in the heavy cream and stir until the sauce thickens, just before it starts to boil. Remove from heat and stir in 2 cups of the cheddar cheese until melted and smooth.

5️⃣ Layer the potatoes: In the prepared baking dish, place ⅓ of the sliced potatoes. Spread ⅓ of the sour cream over the potatoes, followed by ⅓ of the cheese sauce. Top with ⅓ of the Parmesan cheese, ⅓ of the pepper jack cheese, and ⅓ of the cheddar cheese.

6️⃣ Repeat the layers: Repeat the layering process two more times, ending with a generous layer of cheddar cheese on top.

7️⃣ Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 1½ to 2 hours, or until the potatoes are tender and the sauce is bubbly.

8️⃣ Brown the cheese: About 15-20 minutes before the potatoes are done, remove the foil to allow the cheese to brown and become bubbly.

9️⃣ Finish and serve: Once done, remove the dish from the oven and let it sit for about 15 minutes to set before serving. Enjoy your deliciously creamy, cheesy garlic scalloped potatoes!