by Sarah Klein, Quarry Cafe Kitchen Manager. Serves 4
INGREDIENTS
- 1 pound Yukon Gold potatoes- scrubbed and sliced 1/8 inch thick
- 1 cup Irish cheddar- shredded
- 2 Tbsp. unsalted butter
- 1 cup heavy cream
- salt and black pepper to taste
PREPARATION
Preheat oven to 325.Generously butter an oven proof pan that is large enough to hold all the potatoes. Build a layer of overlapping potatoes. Season with salt and pepper and 1/2 of the cheese. Dot with butter. Drizzle 1/3 of the cream over the top. Repeat to create a total of 3 layers, with no cheese on the last layer. Bake, uncovered for about 1½ hours until the potatoes have absorbed all the liquid and are cooked through with a crispy top layer. You may need to baste the potatoes occasionally to distribute moisture. Allow to rest for 10 minutes.
