Cacio e Pepe Au Gratin Potatoes

Ingredients

• 3 lb golden potatoes (thinly sliced with a mandolin)
• 170 g Gruyère cheese (grated)
• 1 cup Pecorino Romano cheese (grated)
• 1.75 cup half & half
• 3 garlic (minced)
• 1 tbsp black pepper
• salt (to taste)
• 3 tbsp butter (divided; some for greasing the dish)
• fresh thyme (for topping)

Steps

1. 1

   Preheat your oven to 375°F (190°C). Grease a large baking dish with a portion of the butter.

2. 2

   Using a mandolin, thinly slice the golden potatoes.

3. 3

   Add the sliced potatoes to a large mixing bowl along with the grated Gruyère, Pecorino Romano, half & half, minced garlic, black pepper, and salt.

4. 4

   Use your hands to toss the potatoes thoroughly, ensuring every slice is coated in the cheese and cream mixture.

5. 5

   Layer the potatoes into the prepared baking dish, arranging them evenly.

6. 6

   Pour any remaining liquid from the mixing bowl over the top of the potatoes.

7. 7

   Dot the top with the remaining butter and add fresh thyme sprigs.

8. 8

   Cover the dish tightly with aluminum foil.

9. 9

   Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.

Notes

Using a mandolin is essential for achieving the uniform, thin slices that allow the potatoes to cook evenly and stack beautifully. If you don't have golden potatoes, Yukon Gold is the best substitute.

Nutrition per serving

• side dish
• thanksgiving
• holiday
• baked
• vegetarian
• casserole
• potatoes