Preheat the oven to 375 degrees. Spray a 9x13 baker with non-stick spray and set aside. \tPeel 5 pounds of russet potatoes. Slice thinly with a knife, mandolin, or make short work with a food processor. \t Place potatoes in a pot with water. Salt. Allow coming to a boil.\u00a0 \t While potatoes are boiling, shred your cheese.\u00a0 \t Once potatoes come to a boil, lower heat to a simmer, and allow to cook 5 minutes, or until just tender.\u00a0 \t In a large microwave bowl, microwave your cream cheese so it softens and begins to melt. This should take 1 to 1 1\/2 minutes.\u00a0 \t Once the cream cheese is very soft, stir in the milk, cream, garlic & onion powders. \tPour a tiny bit of this cream sauce into the bottom of your baking dish. \tDrain your potato slices.\u00a0 \t Add 1\/2 of the potatoes slices to your baking dish. Pour over 1\/2 your cream sauce, sprinkle 1\/2 of your cheeses, bacon, and jalapenos on this layer (the rest is for the top!).\u00a0 \t Repeat the previous step. Basically, you made 2 layers.\u00a0 \t Cook for 30 minutes in your preheated oven. Your dish should be golden on top, and the sauce should be bubbly. Allow to sit and rest for 5 minutes and garnish with sour cream, sliced green onions, and paprika.