3 lbs potatoes peeled and sliced
2 cups shredded Gouda cheese
1 cup shredded Asiago cheese
1 tsp garlic juice, from minced garlic jar
1/4 to 1/2 tsp nutmeg
salt and pepper to taste
1 cup milk
1/2 cup heavey cream
Panko crumbs to cover top.
Layer potatoes in casserole and sprinkle each layer with salt and pepper and cheeses. Add nutmeg and garlic juice to milk and heavy cream. Pour over casserole. Bake in preheated 350 degree oven for 1 hour. Cover with panko crumbs and continue cooking until potatoes are tender and panko crumbs are browned and the cheese is bubbly.