Preheat oven to 400F. Slice potatoes into ¼ -inch thick pieces. (A mandolin or food processor will ensure even thickness)

In a large bowl, whisk together sour cream, half and half and soup mix. Add potatoes and ½ cup shredded cheese. Stir to evenly coat.

Transfer to a 2.5 to 3-quart casserole dish or pan. Distribute mixture evenly in the pan, then cover pan with lid or foil.

Remove lid or foil and sprinkle the remaining shredded cheese evenly on top of the potatoes.

Return to oven and bake 10-15 minutes until the top is golden brown.

Remove from oven and allow to rest 10 minutes before serving