Updated: Sep 26, 2020
6-8 Russet potatoes, washed, peeled and sliced
1 cup Gruyere cheese, shredded
2 cups White Cheddar, shredded
3 cups Heavy Cream
Fresh Cracked pepper
Heat oven to 350°F
Mix the shredded cheeses together to form 1 shredded cheese mixture.
Wash, peel, and slice potatoes all the same thickness. (I use a mandoline to maintain consistency in thickness)
Get a 9"x13" dish out and spray it with nonstick oil spray. place a single layer of potato slices across the entire bottom, covering all of the bottom of the dish. Sprinkle with salt and pepper, place a thin layer of cheech over potatoes. Layer another layer of potatoes on top of the cheese, and sprinkle them with salt and pepper and add a thin layer of cheese. Layer another layer of potatoes on top of the cheese. Repeat with all the layers until the dish if 3/4 full or the potatoes are all used up. The last layer should be a thicker sprinkle of cheese on the very top.
Now, pour the 2 cups of cream over the top of the potatoes. It will disburse itself into the cheeses and potatoes.
Put a large piece of foil on the oven shelf that you will be placing the dish on. Make sure oven rack is in the center position.
Place baking dish on top of foil sheet on the oven rack (sometimes it cooks over when it bubbles. This will keep the oven clean.)
Back 60 minutes. Check it. Check potatoes with a toothpick. If they are not soft, bake another 15 minutes and check them again. If you are baking it 15 minutes more, cover the top with foil so it won't get burnt. If your potatoes are not soft yet, add 5 minute increments and check after every 5 minutes until they are done.
We like our top browned--it gives the dish a deeper flavor. :-)
Remove from heat and let stand about 2o minutes to allow sauce to cool and thicken a bit and all the flavors to meld.
THIS IS BEFORE IT GOES INTO THE OVEN.