- 4 - 5 Russet potatoes, sliced
- 3 - 4 medium onions, sliced
- 4 oz. Colby and Monterey Jack cheese, shredded
- 4 oz. sharp cheddar cheese, shredded
- 4 Tbsp butter
- Salt and pepper to taste
Slice the potatoes and onions about 1/8th inches thick. In a skillet melt the butter and add the sliced onions. Cook the onions on medium heat for about 10 - 12 minutes until they are lucid and start to caramelize.
In an 8" x 11" casserole dish add a layer of sliced potatoes (enough to cover the bottom of the casserole dish) then sprinkle generously with your favorite Cajun seasoning.
Add the shredded Colby and Monterey Jack cheeses over the seasoned potatoes then pour the skillet-cooked onions on top of the bottom layer of sliced potatoes.
Add another layer of sliced potatoes and evenly sprinkle another round of seasoning. Top it off with a generous amount of shredded sharp cheddar cheese.
Bake in the oven at 300 degrees F. for about an hour or until the potatoes are done.
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