• Cooking Time: 45-60 minutes
  • Servings: 6
  • Preparation Time: 15-20 minutes
  • 6 large or 8 medium potatoes, peeled or not, your choice, sliced into thin slices
  • Freshly ground sea salt and freshly ground black pepper
  • 12 oz. sharp cheddar cheese (more or less cheese to suit your preferrences)
  • 11/2 c. half and half or whipping cream or a combination of both (your choice)
  1. Butter a baking dish and place half of the potatoes overlapping them in the dish. Salt and Pepper potatoes and add sprinkle with half of the cheese. Repeat with the remaining potatoes. Heat cream in the microwave on high for 2 ½ minutes. Pour hot cream evenly over top the potatoes. Bake potatoes in an oven preheated to 350F for 45 minutes or longer until potatoes are tender and golden on top (cover with foil if potatoes brown too much before they are tender.
Au Gratin Potatoes were always on our family holiday tables. When David was diagnosed with Celiac, there went a favorite dish. After I developed this dish (actually by accident) we decided that even if we could go back to making it the way we did preCeliac, we wouldn’t. The potatoes are that delicious.