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