I like differentiating every day meals from feasting meals. Sometimes we eat for good nutrition, sometimes we eat because food is joyous and should be celebrated. These potatoes are for feasting. The creamy, cheesy sauce is delicious on the potato and also delicious when it runs into the steak, ham or chicken on your plate. My mom makes these just with cream, salt and potatoes; I added the Gouda cheese because I like the extra flavor and the cheesey goodness. I have tried cheddar, but the dish turns out too greasy. Since my mother is the author of this recipe and makes them regularly it means that these potatoes can be made fast.
Two notes here: you have to use heavy whipping cream, not just whipping cream. If you don’t use heavy cream, the cream separates and doesn’t taste as good. I figure that when you are cooking with cream and cheese there is really no reason to start skimping on fat content. Coarse sea salt is also important, it will give you the right amount of seasoning and great texture.
You want to cut the potatoes about as thin as you can with a knife, about 1/4 of an inch.
8 cups Russet potatoes, peeled and cut into 1/4 inch slices
2 cups heavy cream
2 cups Gouda cheese
3/4 teaspoon coarse Sea Salt
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 1/2 cup of the cream in the bottom of the pan. Layer 1/3 of your potatoes, followed by 1/2 cup of cream, 1/2 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.
- 8 cups Russet potatoes, peeled and cut into ¼ inch slices
- 2 cups heavy cream
- 2 cups Gouda cheese
- ¾ teaspoon coarse Sea Salt
- 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.
I make this same recipe but have never thought to add cheese to it! I bet that really takes this dish over the top!