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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I brain-stormed this recipe one night when we had a last minute dinner party. It brought rave reviews. Please read reviews. Ingredients:
2 pounds yukon gold potatoes, sliced thin |
1 quart buttermilk |
5 tablespoons kosher salt |
3 tablespoons freshly ground black pepper |
1 (16 ounce) package sharp cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch glass or ceramic dish with olive oil.
2. Layer potatoes on the bottom of the dish. Pour 1/3 of the buttermilk over the potatoes and sprinkle with 1/3 of the salt, pepper and cheese. Repeat 2 more times, ending with cheese on top.
3. Bake in preheated oven for 30 to 35 minutes, or until hot, bubbly and golden brown.
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