Potatoes au Gratin with Cumin and Chili Powder

Now that's homestyle cookin'!

Here in Mormonville, Utah we're famous for three things. Jello, casserole, and funeral potatoes. Jello is the nastiest creation ever conceived. What sick, twisted person figured that blending cow/pig hooves and connective tissues, sugar, and green dye would make a our children jump with joy? And casseroles. All your fridge's leftovers baked into one massive crust. But funeral potatoes (more commonly known as au gratin) are what we Mormons do best. Potatoes topped with tons of cheese. Yum. This was the most delicious creamiest potato recipe I've ever had!

3 medium potatoes- peeled and sliced thinly
3 medium sweet potatoes- peeled and sliced thinly (or just do 6 normal potatoes)
2 1/2 cups heavy cream
1/2 cup cheddar cheese
1 tsp cumin
1 tsp lemon zest
1 tsp chili powder
1 clove garlic
1 tsp salt
1/4 black pepper
1/4 tsp garam masala (1 TBSP cumin, 1 1/2 tsp coriander, 1 1/2 tsp cardamom, 1 1/2 tsp ground pepper, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)

Whisk together everything but potatoes. Make a layer of potato slices in a deep baking dish and pour over some sauce. repeat until all ingredients are used up, ending with the sauce. Cover with aluminum foil and bake at 355' for 45 minutes. Remove foil and continue to bake until golden brown (make sure the potatoes are done). Allow to rest for 10 minutes before serving.