Manchego Potatoes Au Gratin

By Dottiejk

Ingredients

• 2-1/2 cup heavy cream
• 4 pound russet potatoes; thinly sliced
• 3/4 cup pimento-stuffed green olives; minced
• 6 cup manchego cheese -1-1/4 lb; shredded
• salt and black pepper

Details

Adapted from cuisineathome.com

Preparation

Step 1

Pour 1/2 cup cream in the bottom of a 9x13 inch baking dish. Arrange one
layer potato slices in dish, overlapping like shingles. Press down on the
potatoes. Pour 1/2 cup cream over poratoes, then sprinkle with 3
tablespoons olives and 1 cup Manchego; season with salt and pepper.

Repeat layering three more times, starting with the potatoes, rotating the
dish 180 degrees after each layer so the potatoes lay the most evenly. Top
final layer with 2 cups Manchego.

Cover dish with plastic wrap and refrigerate overnight.

Preheat oven to 375°F. Remove plastic wrap and cover dish with foil; bake
45 minutes. Remove foil and bake until fork-tender, about 45 minutes more.
Let potatoes rest 30 minutes before serving so the cream has time to set
up.