Ranch Hasselback Potato Casserole

In a large mixing bowl, combine the cream, the ranch dressing mix, half the cheddar, and garlic. Set aside. If you are baking immediately, preheat your oven to 400 F. 

Slice your potatoes very thin. You should be able to see the knife passing through each slice. A mandolin or slicing mixer attachment helps.

Place the sliced potatoes in the mixing bowl with the heavy cream mixture and stir to coat evenly.

Lightly spray a 9x11" casserole dish with oil or nonstick spray. Arrange the potato slices vertically in rows in the dish. You want to pack them tightly enough that the slices stand on their own, but you shouldn't have to pack so tightly you need to force potatoes into the pan. Cover with aluminum foil. At this point, you may opt to refrigerate your casserole until the next day and bake then.

Place your casserole into the warmed oven and bake for 30 minutes with the foil, then remove the foil, add the remaining shredded cheese, and bake an additional 30 minutes uncovered until the topping is a golden brown. Serve warm