Thanksgiving is not a time for counting calories and this gratin is so worth every one. 😉
There is just something about cheese and potatoes that makes me a happy girl. That’s why I only make this dish about twice a year, because I just can’t stop taking one more spoonful. Let’s just say ” IT’S ON ” when this comes to the table.
Here is what you will need:
The measurements will depend on how big of a gratin you are making
- Yukon gold potatoes – cleaned and sliced
- heavy cream
- butter – cubed
- shredded mozzarella – you are going to have to use the supermarket kind for this. Fresh mozzarella will make the gratin too watery.
Here is what you need to do:
Slice your potatoes about a ¼ inch thick.
Layer the potatoes in your baking dish, making sure that they are overlapping. Sprinkle with a little salt.
Spread around pieces of the cubed butter and lightly pour heavy cream over each row.
Top with cheese and then get working on the next layer and repeat these steps. I like to only have two layers, so it’s not too thick and cooks evenly. Finish off top with a nice layer of cheese and cover with foil. Bake at 350 degrees for 30 minutes, then remove foil and continue baking for an additional 20 -30 minutes. You want the top golden and potatoes fork tender. Let it sit for a bit when it’s done so it will all set up.
I got this recipe from my mother in law, but I believe she uses two different types of cheese in her version. Might be fun to add in some of your favorites.
Hope you like it.
My favorite girlie will help me make
Turkey Sugar Cream Cheese Cookies.