Scalloped Hasselback Potatoes With Cheddar

Preheat oven to 450°F. Line rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish.

In large bowl, combine Cheddar and pepper Jack cheeses; transfer one-third to small bowl and set aside. To large bowl with cheeses, add heavy cream, garlic, rosemary, 1 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper.

Very thinly slice potatoes; place in bowl with cream mixture. With hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up, until entire dish is tightly packed (some slices may not fit). Pour remaining cream mixture over potatoes.

Place baking dish on prepared baking sheet. Cover dish tightly with foil; bake 1 hour. Remove foil and sprinkle top with reserved cheeses. Bake 55 minutes to 1 hour 15 minutes or until potatoes are very tender and top is golden brown. Let stand at least 15 minutes before serving.