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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Judi generously shared this recipe with me after Thanksgiving dinner one year. Everybody loved these potatoes. Ingredients:
1 tablespoon butter |
2 lbs russet potatoes |
kosher salt |
fresh ground pepper |
1 cup grated cheddar cheese |
1 yellow onion, chopped |
1 1/2 cups heavy cream |
Directions:
1. Preheat oven to 425 degrees F.
2. Peel the potatoes.
3. Then with a mandoline, thinly slice.
4. Begin layering them into a very lightly oiled 9x13 baking dish.
5. Season each layer lightly with salt and pepper and sprinkle with grated cheese and onion.
6. Repeat 3 or 4 times and end with a sprinkling of cheese.
7. Pour heavy cream over all.
8. Bake, uncovered, in the upper third of the oven for 45 to 50 minutes.
9. This dish can wait, loosely covered, for half and hour or so.
10. To hold it any longer, stop the cooking process just before the last bit of liquid has been absorbed and heat gently just before serving.
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