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    White Cheddar Potatoes


    Source of Recipe


    Julita Latimer, executive chef of Central Exchange

    List of Ingredients





    6 large russet potatoes, peel and slice 1/8" thick
    2 medium onions, small dice
    2 tablespoons butter
    1/2 pound grated white cheddar
    1/2 cup chicken stock
    1 cup heavy cream
    salt and white pepper to taste

    Recipe



    Slice potatoes and hold in water until ready to use. Saute onions in butter until onions are translucent, about 10 minutes. Let onions cool before going on. Drain potatoes. Layer about one-half of potatoes, overlapping slices, in a 9- by 13-inch buttered glass baking dish. Sprinkle with a few onions, salt and pepper and half of the cheese. Repeat, ending with cheese on top. Pour in chicken stock and cream. Bake in a 375ºF oven 45 minutes to 1 hour. If cheese begins to brown before done, cover with a buttered piece of foil. Serves 6-8.

 

 

 

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