Rinse and place whole potatoes in a large pot, almost covered in water. Bring to boil and cook over medium-low heat for about 30 - 35 minutes or until fork-tender. (Don't cook till mushy soft. You want firm potatoes, so only cook until you can easily pierce them with a fork.)
5 large potatoes
Pour off the hot water, and cover the potatoes with ice water.
Peel the potatoes (using a knife the peels scrape off easily). Cool potatoes completely.
Melt the butter and allow it to cook until lightly browned. Cool slightly.
1/4 c. melted butter (1/2 stick), lightly browned
Add the cream, sour cream, and seasonings to the melted butter. Stir until creamy. Add shredded cheese and combine.
1 - 1 1/2 c. sour cream, 1/2 c. heavy cream, 1 Tbsp. minced onion flakes, 1 tsp. garlic salt, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. paprika, 1 1/2 c. shredded cheddar cheese
Cut or dice the potatoes however desired. *see instructions above
Place the cut potatoes into a buttered 9 x 9" baking pan. Pour the creamy sauce over the top, or layer it with the potatoes.
Cover and bake at 350° for 30 minutes. Remove the cover and continue baking for another 10 -15 minutes or until heated through. (If your dish is refrigerator cold it may require a few additional minutes.) Stir and serve.
Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the microwave or the oven at 300°.