Potatoes au Gratin
Ingredients
- butter
- 2 1/2 pounds Russet potatoes (3 to 4), peeled and sliced very thin
- salt
- freshly ground black pepper
- 1 cup sharp white cheddar cheese, finely grated
- 2 cups heavy cream
Method
- Preheat the oven to 350°F.
- Grease an 8 inch square casserole dish with butter.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.
- Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese.
- Repeat with the remaining potatoes, cheese, and cream, forming 4 layers.
- Pour any leftover cream over top.
- Place in the oven and bake uncovered until the potatoes are tender when pierced with a knife and golden brown on top (about 1 hour).
- Let the dish settle on the counter for about ten minutes before serving.
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