- 6 small Yukon Gold potatoes, sliced thinly on a mandoline or using the slicer attachment on a food processor
- Salt and pepper, to taste
- 1 -2 pints half-and-half or milk and cream
- Freshly grated Gruyère, Parmesan, or other sharp cheese, to taste
Preheat the oven to 375 degrees.
Layer the potatoes in a small casserole dish and liberally season each layer with salt and pepper. Pour half-and-half (or milk and cream) over the top until the liquid is 2/3 of the way up the side of the layers of potatoes. Add a little Gruyère, Parmesan, or other sharp cheese. Bake until crisp and golden brown on top and bubbly. Serve hot.