Steakhouse Potato Gratin

2 large russet potatoes 

1 pint heavy cream

1 1/4 cups shredded cheddar cheese - split

salt to taste

black pepper to taste

cooking spray

The potatoes simmer in the cream to perfection!

I used the 1/4 inch blade of my food processor to cut the potatoes after I peeled them. If you don't own a food processor, scrub the potatoes clean, peel them and cut them in 1/4" slices.

Add the sliced potatoes to the heavy cream along with a good pinch of salt and black pepper. I used probably 1/4 teaspoon kosher salt and 1/4 teaspoon of ground black pepper.

Bring the cream up to a simmer over medium heat and just when it has tiny bubbles around the edges turn the heat down and simmer the potatoes for about 15 minutes.

Have your casserole dish sprayed with cooking spray (helps with clean up) and a large slotted spoon at the ready.

When the potatoes have simmered for the 15 minutes, turn the heat off and using a slotted spoon remove the potatoes to your casserole dish trying not to take too much cream with you. Smooth the potatoes out into a layer. Salt and pepper that layer to taste.

Add in a second layer of the potatoes and repeat with salt and pepper.

Turn your attention back to the cream. Add in the 3/4 cup of shredded cheese and bring the cream up to a boil over medium high heat and keep stirring the whole time. What you want to do is reduce the cream. Boil for about 5-7 minutes stirring constantly.

Pour the cream over the potatoes and add some shredded cheese on top. Cover the dish with foil. Bake in a preheated 350° oven for 40 minutes. Uncover and bake for an additional 20 minutes.