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You can’t get any easier than this for a great side dish. You can also use the cheese sauce with macaroni, nachos, or even as a dip for French fries!
2 pounds russet potatoes, scrubbed clean
1 and 1/2 cups heavy cream
2 and 1/4 cups shredded cheddar cheese, divided (see note)
salt, to taste
pepper, to taste
Pereg Paprika, for garnish
Bring a large pot of water to a boil. Scrub potatoes clean and place them into the pot. Cook for 20 minutes, until tender, and remove from water to cool.
Meanwhile, prepare the cheese sauce. Pour heavy cream into a large pan and heat until it starts to bubble (watch it carefully—it can bubble over!). Slowly whisk two cups of the shredded cheese into the bubbling heavy cream. Season with salt and pepper to taste.
Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch pan with cooking spray and set aside.
Peel cooled potatoes and slice into rounds. Place a third of the potato slices overlapping in a single layer in the baking dish; season with salt and pepper. Spoon about a third of the cheese sauce on top of the potatoes.
Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes, spreading to ensure all potatoes are covered.
Sprinkle with one-fourth cup shredded cheddar and paprika.
Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.
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This was a hit I made it over Pesach and everyone loved it