Au Gratin Cheddar Potatoes

An old family favorite.

1½ lbs. small-medium red or white potatoes, skin on

4 oz. shredded cheddar cheese (don’t use finely shredded)

Salt

1 c. heavy cream

Steam potatoes (with skins on) until firm-tender. Chill. Peel and grate, using a medium sized hole. Alternately layer the potatoes and cheese in a greased baking dish, lightly salting each layer. Pour cream over the top and bake at 350° for about 45 minutes, or until bubbly.

Recipe created or adapted by Liz Talley, Urban Graze

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