POTATOES AU GRATIN

Potatoes Au Gratin image

Provided by @MakeItYours

Number Of Ingredients 6

Butter to grease the baking dish
2-1/4 cups heavy cream
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 large Russet potatoes (about 2-1/4 pounds), peeled and sliced very thin
1 cup shredded or grated Parmigiano-Reggiano

Steps:

Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the 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 the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for about an hour, or until the 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 the 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.