- YIELD: 10-12 servings
|1||(5-pound) bag Yukon gold potatoes|
|1||(8-ounce) package shredded six cheese Italian blend|
|2||cups heavy whipping cream|
1.Preheat oven to 350º. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet. 2.Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes. 3.In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.