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Irish Cheddar And Potato Gratin

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Servings 4 people

Ingredients
  

  • 4 lbs. russet potatoes washed and thinly sliced (soak in water to prevent browning)
  • 2 1/2 cups Murray's Irish Cheddar grated
  • 1/2 TBSP Murray's Extra Virgin Olive Oil
  • 1/2 onion diced
  • 1 tsp thyme minced
  • 1 1/2 cups heavy cream
  • I added some freshly cracked black pepper to the onion mixture
  • 1/4 lb. bacon diced
  • 1 bunch scallions chopped
  • I added a little chopped fresh parsley on top

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Butter a square baking dish. Layer 1 lb of sliced potatoes into the pan. Next add 1/4 cup of grated Murray's Irish Cheddar. Repeat until all potatoes and cheese are used.
  • In a medium saucepan sauté onions and thyme in Murray's extra virgin olive oil. Once the onions are caramelized, add the heavy cream. When warmed, pour over the potatoes.
  • Place in oven (I put my pan on a baking sheet to catch any cream that bubbled over) and bake for an hour until the potatoes are tender and cheese bubbly.
  • Remove from oven and top with bacon and scallions.