8 cups Russet potatoes, peeled and cut into ¼ inch slices
2 cups heavy cream
2 cups Gouda cheese
¾ teaspoon coarse Sea Salt
Instructions
Butter a 10 X13 pan. If you only have a 9X13 pan, that works too. I just like how more of the sides get the nice crusty cheese in the 10 X13.
Pour ½ cup of the cream in the bottom of the pan. Layer ⅓ of your potatoes, followed by ½ cup of cream, ½ cup of cheese and a sprinkling of salt. Repeat this 2 more times. When you are finished the majority of the potatoes should be swimming in the cream with one thin layer sitting on top. You may need to add more cream to achieve this. Cover the pan with foil and bake at 350 for 60-70 minutes until potatoes are fork tender. Remove the foil and bake for about 5-10 more minutes until the top is a nice golden-brown. Serve with your favorite steak or chicken.
Recipe by Culinary Mamas at https://culinarymamas.com/creamy-potatoes/