Manchego Potatoes Au Gratin
Wow this was a really rich side dish, its like potato lasagna! You should really let it cool and firm up but we were just to hungry to wait. I did have some the next day cold and it was baddass! This is also why I want a mandolin, thin slicing 4 lbs of taters is tough!:cool:
2-1/2 cups heavy cream
4 lb russet potatoes, peeled and thinly sliced
3/4 cups minced pimento stuffed green olives
6 cups shredded - 1 year aged Manchego cheese ( that cheese is expensive so I added a bag of shredded mixed Italian cheese)
I added some chopped crispy bacon, my idea!
Salt and pepper
Pour 1/2 cup cream in bottom of 9 x 13 inch baking dish. Arrange one layer of overlaping potato slices. Press down on potatoes. Pour 1/2 cup cream over potatoes and sprinkle with 3 T olives and bacon and 1 cup Manchego, season with salt and pepper.
Repeat layering three times more. Top final layer with 2 cups Manchego. Cover dish with plastic and refrigerate overnight.
Preheat oven 375. Remove plastic wrap and cover with foil. Bake 45 minutes. Remove foil and bake until for tender (about 45 minutes more). Let potatoes rest 30 minutes before serving.
Out of the oven
Into the plate!