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When discussing ideas for this photo shoot with Mishpacha’s Chanie Nayman, she mentioned that her mother-in-law has a fabulous recipe for a cheesy potato dish — oh my, was she right! Thank you, Mrs. Nayman of Lawrence, New York, for sharing this spectacular dish.
4 large potatoes, sliced
1 cup heavy cream
1 onion, chopped
salt, to taste
black pepper, to taste
1/2 cup combination mozzarella and cheddar cheese
Slice potatoes and place in an oven-to-table dish or individual ramekins. In a small bowl, combine heavy cream, onion, salt, and pepper. Pour mixture over the potatoes. Cover and bake at 350 degrees Fahrenheit for 1 hour. Add cheese and bake, uncovered, until the cheese is melted and crispy.
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This is a great recipe. It’s delicious, doubles and triples easily and is a great way to get something delicious and filling on the table with minimum prep – even when you’re making it for a crowd.
A few tips:
1) Unless you toss the potato slices with salt before you place them in the pan, this needs more than salt “to taste.” That goes double if you’re in Eretz Yisrael and using the Israeli version of heavy cream which is “shamenet metukah,” because you’re going to have to offset the light sweetness of the cream. For 500 ml of cream, I had to add at least 2 1/2 teaspoons of salt. (The reason I took off 1 star)
2) Use a small onion, unless you want it really onion-y.
3) No baking temperature was listed, so I first tried it at 190 Celsius which is roughly 375 Fahrenheit. I think it would probably be better lower, at 180 C/350 F.
4) It really does take an hour to bake, even if you’re using individual ramekins.
You can find non sweet baking heavy cream, dairy or pareve (if you live in Israel). There is the Chef Halavan by Tnuva, and Yutvatah just started advertising such a cream.