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Quick Notes: This is a Market Street Grill copycat for Au Gratin Potatoes I found somewhere ages ago. I know it sounds too simple to be good, but I assure you it is rich, creamy and delicious. I don’t recommend doubling the recipe without making other adjustments somewhere because each time I’ve tried I’ve just royally fucked it up.
Ingredients
- 3-4 russet potatoes (3 large, otherwise just kinda select what you think would equal 3 large)
- 2 cups shredded smoked gouda, divided
- 1 2/3 cups heavy cream
- white pepper and salt to taste
Instructions
- Preheat oven to 375.
- Slice potatoes into coins. Make sure they're at least 1/8 inch thin. The thinner they are, the better they usually cook. Do not rinse. Toss them into a bowl. Be careful to ensure that you're not tossing them in clumped together. Separate them one by one if necessary. Just trust me on this.
- Add the cream, 1 2/3 cup of the cheese, salt, and pepper to the bowl. Mix thoroughly to ensure all ingredients are equally dispersed.
- Did you preheat the oven? If you forgot, do that now.
- Pour mixture into a 9 x 13 baking dish, and try to spread them out as evenly as possible. If you find any clumps of cheese, spread it around a bit. Sidenote: Do not think you're witty and skip the bowl and just do everything in the pan. I've done this and can confirm you're going to fuck it up. 0/10 would not recommend.
- Put the pan in your preheated oven and bake for 45 minutes.
- Remove and top with the remaining cheese. Return to oven and bake another 15 minutes.
- Let stand to cool for at least 15 minutes. If you have a lake of cheese oil on the top, don't be gross and just leave it there. Blot that shit up with a paper towel.
Makes a perfect side to Chicken Oscar.
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