This was the first time Little Chef C peeled the potatoes without having one drop into the sink! We both were very excited!
We have used the mandolin many time to slice potatoes. It works with limited success. This time I had a different idea for cutting, the food processor! Little Chef C had a great time dropping the potatoes into the hole and watching them shoot out the bottom into the bowl. She also grated the cheese in the same manner. That was super fast! I LOVE this method for kids! All the blades are enclosed so it is safe as well.
Little Chef C measured out the heavy cream and added it to the bowl with the potatoes and the cheese.
Next she added in the white pepper and salt.
She did a wonderful job stirring from the bottom of the bowl to the top. “You taught me that” said Little Chef C. She is learning!
While we were eating Little Chef C said, “I LOVE my potatoes!” “Cheese, potatoes, salt and pepper really go well together.” “The crunchy ones are kind of burned. They don’t really have flavorings.” I explained the ones on the side of the pan usually cook a little more. If they are a little brown its ok that gives wonderful flavor. Her favorite thing she kept saying was, “Do you like my knife cuts? …..I didn’t cut them!”
These potatoes were enjoyed by all! We finished almost the entire pan. If we made them for company we would definitely need to double the recipe!
Market Street Au Gratin Potatoes
3 large russet or baker potatoes, peeled and sliced thin. (We used 7 small to medium potatoes)
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp white pepper
Slice! Mix sliced potatoes in a bowl with whipping cream, salt, pepper and cheese until everything is incorporated.
Layer in a 9×13″ baking dish no more than 1″ thick. Cover with foil and bake for one hour at 350 degrees.