Ingredients:

• 8 ounces fresh goat cheese softened
• 1/2 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1 1/2 cups buttermilk
• 1/2 cup half & half
• 1/2 teaspoon turmeric
• 1 teaspoon granulated garlic powder
• 1 shallot, finely diced
• 1 teaspoon Carolina Reaper Pepper Flakes
• 1 cup extra sharp white cheddar, divided

Instructions:

1. Mix all ingredients, minus 1/2 the cheese and the potatoes, into a large bowl, stir until everything is combined. Set aside.
2. Peel and wash 5 to 6 large russet potatoes. Cut into 1/4  to 1/2 inch thick rounds.
3. In an 8×8 square baking pan, stack potatoes on their side until pan is full.
4. Pour cheesy, milky mixture over the top, coating all the potatoes.
5. Cover with parchment and aluminum foil.
6. Place pan of potatoes on a rimmed sheet pan to prevent spillage in your oven.
7. Bake for 50 minutes covered.
8. Remove foil and parchment layer, sprinkle top with remaining, put back in oven and back for another 5 to 10 minutes until cheese melts and top is golden.