Recipe courtesy of Tiffani Thiessen
Print
Total:
2 hr 10 min
(includes resting time)
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 10 min
(includes resting time)
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Unsalted butter, for greasing the baking dish
  • 2 cups half-and-half
  • 1 1/2 teaspoons kosher salt  
  • 1/4 teaspoon ground black pepper  
  • 3/4 cup grated Havarti cheese 
  • 1/2 cup grated smoked Gouda
  • 1 1/4 cups grated mild orange Cheddar 
  • 2 pounds russet potatoes, peeled and sliced 1/8 inch thick  

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.

Whisk together the half-and-half, salt and pepper in a large bowl or liquid measure with a spout. Toss together the Havarti, Gouda and 3/4 cup of the Cheddar in a small bowl.

Slightly overlap a third of the potato slices on the bottom of the baking dish. Sprinkle with a third of the cheese mixture and pour a third of the half-and-half mixture over the top. Repeat for 2 more layers with the remaining potatoes, cheese mixture and half-and-half mixture. Sprinkle the remaining 1/2 cup Cheddar over the top.

Bake until the potatoes pierce easily with a knife and the top is golden, 1 hour 20 minutes to 1 hour 30 minutes. Let rest for 10 minutes before serving.

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