Au Gratin Potatoes

I made a double recipe of this for Easter this year.  It is gluten-free and very easy to put together.  Love potatoes!!

• 2 1/2 cups heavy cream
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 1/2 lbs Russet potatoes, peeled and sliced very thin
• 1 cup shredded sharp cheese (I used sharp Cheddar)

Preheat oven to 350 degrees.  Grease a 2-qt. baking dish with butter.

In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together cream, salt and pepper.

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.  Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top.  Repeat with remaining potatoes, cheese and cream, forming 4 layers.  Pour any leftover cream over top.

Place in oven and bake, uncovered, for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top.  Let the dish settle and cool for about ten minutes before serving.

Make Ahead:  This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in refrigerator, and bake before serving.  The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.

Slow Cooker:  Layer everything in the slow cooker and cook on high for 4 hours.

Serves 6.

“The gospel of truth shines through the brokenness of God’s people.”