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Cheddar, Chive & Potato Gratin

Ingredients

    Serves 8 to 10 people.

    5ea     Large Idaho Potatoes, peeled
    3C       Heavy Cream
    1T        Salt
    ¼ t       Fresh Ground White Pepper
    3T        Chives
    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.

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