Potatoes+Cheese+Cream=No Leftovers

The secret ingredient is butter

This is a great side for any roasted meat, but it works really well with lamb and beef. Do not let the cream come to a boil while baking or it will curdle.

Potatoes Au Gratin

• 2 lbs baking potatoes peeled and sliced into 1/8″ rounds
• 3 tbsp butter, cut into small pieces
• 2 cups grated cheddar cheese
• 3/4 cup heavy cream
• 3/4 cup whole milk
• Salt/pepper

Grease a deep casserole dish with butter. Create a layer of potatoes, season with salt and pepper, dot with some butter and sprinkle on some cheese. Continue to layer potato rounds, butter and cheese until out of potatoes. Finish the top with more cheese and butter. Heat the milk and cream to a low simmer and pour into baking dish. Cover and place in an oven at 300 degrees. Bake until potatoes are cooked, about an hour, turning the pan often and making sure the liquid does not boil. Remove the cover and continue to bake until the top is brown and most of the liquid is absorbed by the potatoes. Remove from oven and let stand to thicken for 15 minutes before serving.