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Potatoes Au Gratin

This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes sothey 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.

Prep
Cook
Serves 6people
Ingredients
Butter to grease the baking dish
2-1/2
cups heavy cream
1-1/2
tsp salt
1/4
tsp ground black pepper
3
large Russet potatoes (about 2-1/4 pounds), peeled and sliced very thin
1
cup shredded or grated Parmigiano-Reggiano
Directions
1.
Preheat the oven to 350°F.
2.
Grease an 8-inch (or 2-quart) baking dish with butter.
3.
In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
4.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.
5.
Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top.
6.
Repeat with the remaining potatoes, cheese and cream, forming 4 layers and pour any leftover cream over top.
7.
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.
8.
Let the dish settle and cool for about ten minutes before serving.

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