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Cooking with Paula Deen
, Paula Deen's Christmas 2007
1 (5-pound) bag Yukon gold potatoes
2 shallots, minced
2 teaspoons salt
1 (8-ounce) package shredded six cheese Italian blend
2 cups heavy whipping cream
3/4 cup water
Preheat oven to 350º. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet.
Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.
In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.
Makes 10 - 12 servings
Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking
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