This is one of those recipes that I am still tinkering with. I like the minimal ingredients ~ basically 3 ~ and the ease of construction is a plus. I really am not sure how I would change what I made today; perhaps a little less cream or a little longer cook time. Although I found the extra sauce on my plate was perfect for dredging my fried chicken through so there wasn’t a drop left and to me the potatoes were cooked to perfection (not too mushy) so I would hesitate to cook longer. Anyway, here’s the recipe ~ give it a try!
- 1 lb thinly sliced potatoes
- 1 cup heavy cream
- 6 o.z. shredded cheese
- salt, pepper, and garlic powder
Wash and slice potatoes. I used some baby potatoes I had on hand ~ purple, red, and yellow. Place half of the potatoes in a greased 2 quart casserole.
Sprinkle with salt, pepper, garlic; top with 1/2 the cheese and 1/2 the cream. Repeat with remaining ingredients. Ending with cheese on top and a sprinkle of paprika if desired.
Bake in 350 degree oven for 30 minutes. Bump heat to 400 degrees and bake another 10 minutes. Allow to rest for 5 minutes ~ the resting is important to set up the sauce.
I used extra sharp cheddar and was fairly liberal with the garlic, pepper, and salt. Season to suit your tastes. Enjoy ~ Kimberly