When I was a kid, I hated everything creamy and cheesy. I was not a fan of any sort of au gratin. Blech. How did I feel this way? I still don't understand it. Gratin potatoes are heavenly, rich and oh so decadent. This recipe is really easy and always comes out great. The main issue with it is that the cook time is so long, but this can be easily shortened by making your potato slices thinner. I use a mandoline for the slicing, but a food processor should work just as well.
Potato Gratin with White Cheddar Cheese
1 ¾ cups whipping cream
½ cup finely chopped shallots
1.5 teaspoons salt
½ teaspoon ground black pepper
3 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 ½ cups (packed) grated sharp white cheddar cheese (about 6 ounces)
Preheat oven to 375°F. Butter 9x9x2-inch glass baking dish. Whisk cream, shallots, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1/2 cup cheese. Top with second layer of potatoes and sprinkle with another 1/2 cup of cheese. Top with third layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
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