Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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Recipes

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• Recipe archive

Ingredients:

4 large Idaho baking potatoes, peeled and sliced very thin (with a mandolin if possible), about the width of your butcher knife blade
2 cups Parmesan cheese
Granulated garlic to taste
Salt and pepper to taste
1 1/2 pints heavy cream

Directions:

1. Preheat oven to 350 degrees.

2. In a greased 13 x 9-inch baking dish (glass or metal), pour a small amount of cream (about two Tbsp.) 3. Cover bottom of pan with one layer of potatoes. Cover with Parmesan cheese and salt, pepper and garlic to taste.

Cover cheese mixture with another layer of potatoes, then more cheese and spices. Continue layering like this, packing down each layer as tightly as possible, until the pan is almost full. You should have about 15 layers.

4. Pour the rest of the cream over the potatoes, then sprinkle one more layer of cheese on top.

5. Cover with aluminum foil and bake for 35 minutes. Remove foil and continue to bake at 350 for about 20 minutes, or until top becomes golden brown.

6. Let sit for 15 minutes before slicing and serving.

Courtesy Chef Brett McKee of Oak Steakhouse in Charleston, S.C.