Creamy Gratin Potatoes

By Lsweetnell

Thanks Patty Anderson for this great recipe! I doubled the recipe for a 9 X 13 pan instead of an 8 X 8 cause I would be a piggy with this recipe.

Ingredients

• 6-8 nice size potatoes, sliced about 1/4 inch
• 2 pints heavy cream
• 2 1/2 cups shredded cheddar cheese - split
• salt to taste
• black pepper to taste
• cooking spray
• The potatoes simmer in the cream to perfection!

Preparation

Step 1

In Patty's words:

I used the 1/4 inch blade of my food processor to cut the potatoes after I peeled them. If you don't own a food processor, scrub the potatoes clean, peel them and cut them in 1/4" slices.
Add the sliced potatoes to the heavy cream along with a good pinch of salt and black pepper. I used probably 1/4 teaspoon kosher salt and 1/4 teaspoon of ground black pepper.
Bring the cream up to a simmer over medium heat and just when it has tiny bubbles around the edges turn the heat down and simmer the potatoes for about 15 minutes.
Have your casserole dish 9 X 13 pan, sprayed with cooking spray (helps with clean up) and a large slotted spoon at the ready.
When the potatoes have simmered for the 15 minutes, turn the heat off and using a slotted spoon remove the potatoes to your casserole dish trying not to take too much cream with you. Smooth the potatoes out into a layer. Salt and pepper that layer to taste.
Add in a second layer of the potatoes and repeat with salt and pepper.
Turn your attention back to the cream. Add in the 3/4 cup of shredded cheese and bring the cream up to a boil over medium high heat and keep stirring the whole time. What you want to do is reduce the cream. Boil for about 5-7 minutes stirring constantly.
Pour the cream over the potatoes and add some shredded cheese on top. Cover the dish with foil. Bake in a preheated 350° oven for 40 minutes. Uncover and bake for an additional 20 minutes.
Here's a good visual of how much this made and when dinner was done there wasn't much left! It's that good. It really is that good.