Creamy Potato Gratin - cooking recipe

Ingredients

6 medium potatoes (about 2 1/2 lb.)
salt and white pepper
2/3 c. shredded Swiss cheese (about 2 1/2 oz.)
3/4 to 1 c. heavy cream

Preparation

Peel the potatoes, dropping into a bowl of cold water to cover.
Slice potatoes into 1/8 to 1/4 inch strips.
Place in a bowl of cold water for 5 to 10 minutes.
Preheat oven to 375\u00b0. Heavily butter a shallow 2 to 3-quart gratin dish or 9 x 13-inch casserole.
Dry potatoes well with paper towels.
Overlap half the potatoes in lengthwise rows in bottom of dish.
Sprinkle lightly with salt, pepper and half the cheese.
Repeat with second layer of potatoes.
Pour 3/4 cup cream over the top. Bake uncovered at 375\u00b0 for 40 minutes.
If serving immediately, continue baking for 20 minutes more, until top is golden brown and potatoes are tender.
(Gratin may be baked for 40 minutes, then covered and held at room temperature for up to 3 hours.
Pour 1/4 cup cream over the top and return to oven for 20 minutes, uncovered.)