your perfect dish! Ex: "Steak"
Cheddar, Chive & Potato Gratin
Serves 8 to 10 people.
5ea Large Idaho Potatoes, peeled
3C Heavy Cream
¼ t Fresh Ground White Pepper
1½ C Adam’s Reserve Cheddar, grated
Slice the potatoes 1/8” thick (preferably using
a mandolin) into a medium size, heavy
bottom pot. Pour the cream over the potatoes
and season with the salt & pepper. Place over
medium heat and cook, stirring occasionally, until the potatoes are soft, approximately 25 minutes.
Pour half of the potatoes into an oiled 9 x 13” gratin dish. Spread half of the cheese and half of the chive over the potatoes. Pour in the remaining potatoes and top with the remaining cheese and chives.
At this point you can cover and refrigerate it for up to 2 days or place in a 375˚F oven and brown the top and serve immediately. If you are browning the dish off from cold, use a 350˚F oven and cook for 25 minutes. Serve immediately.