Cheesy Potatoes Scalloped 4 Ing. Oven Baked

Cheesy Scalloped Potatoes 4 Ing. Oven Baked. My aunt brought this to an Easter brunch last year, and everyone ate it all with nothing left. I cannot even imagine that it requires only 4 ingredients!

Servings: 8

Ingredients

3 pounds peeled potatoes (russet or Yukon Gold) chopped into thin slices.
Divided into 3 cups Shredded sharp cheddar cheese.
3 cups heavy cream
1 1/2 teaspoons kosher salt

Cheesy Potatoes Scalloped: Directions

Turn on your oven and set it to 375°F (190°C) so it can heat up. Grease a 9×13-inch glass baking dish lightly so that the potatoes do not stick.
Peel the potatoes and cut them as thin and evenly as you can about 1/8 inch. A very sharp knife or a mandoline is good, though, take your time with a knife.
Add the kosher salt to the sliced potatoes in a big bowl and mixture with your hands to separate the slices lightly so that the salt is spread all over.
Put approximately 1/2 cup of the heavy cream in the bottom of the prepared glass baking dish and tilt the dish so that the cream barely coats the bottom of the dish.
Get a tight, even layer of cut up potatoes over the cream in the dish, so that the slices overlap with each other slightly, like shingles.
Scatter the potato layer with 3/4 cup of the shredded cheddar, and be sure to get the corners too, so that it is equally cheesy.
Layering: Potatoes are placed in the dish followed by the cheese approximately 3/4 cup, then continue layering with potatoes until all the potatoes are used. The rest of the cheese will be used as a top.
Pour the rest of the heavy cream slowly over the layered potatoes and have it fall down between the slices. Delicately squeeze the potatoes with clean hands or the back of a spatula in order to get them sunk in the cream.
Cover with foil and ensure that the foil does not come into contact with the cheese you will be adding subsequently and put it at the middle of the preheated oven.
Bake with cover 45 minutes, till potatoes begin to go soft, and cream hot and bubbling on sides.
Very carefully peel off the foil, sprinkling the rest of the shredded cheddar across the top, and put the dish back in the oven uncovered.
Continue baking 25-35 minutes or until the potatoes are incredibly tender when stabbed with a knife and the top a deep golden brown with few browned spots of cheese.
You can put the dish under the broiler, with a maximum of 1 to 3 minutes, keeping a close eye on it so it does not burn.
Take out the baking dish and allow the potatoes to rest at least 10 or 15 minutes. Such a momentary rest will make the creamy sauce a little thicker, so that when you scoop out the slices, they will not fall apart.
Eat out of the glass dish, being careful to cut down to the bottom, so that all of you may have some of the tender, creamy layers and everyone have some of that golden, cheesy top.