This potato dish comes from my husband’s family. His mom usually made it for the holidays. It is a great accompaniment to roast lamb, ham, or beef so if you are looking for an easy and delicious side for Easter give this a try. I will often bake it the day before I want to serve it because I think the flavor is better the second day, and I usually make two pans because one just isn’t enough. Everyone goes back for second helpings. Feel free to add cheese and garlic if you want to enrich the dish, but it really doesn’t need it. Each October I purchase from a roadside stand a 50 lb. bag of extra large Idaho Russet potatoes. I keep them in the garage and they last until May. They are the perfect potato for this recipe.
5-6 very large Russet potatoes (you want 6 c. packed, shredded potatoes)
3/4 tsp. fine sea salt
2-1/2 c. heavy cream
Preheat oven to 375 degrees. Butter a 6-8 cup shallow gratin or Pyrex baking dish. Wash, peel and shred potatoes in a food processor. Place shredded potatoes in a colander and run under cold water to remove the starch. Drain and squeeze excess water from potatoes. Measure out 2 cups of firmly packed, shredded potatoes into gratin dish and spread them out to cover the bottom of the dish. Sprinkle with 1/4 tsp. sea salt. Add 2 more cups firmly packed, shredded potatoes and sprinkle with 1/4 tsp. sea salt. Add 2 more cups of firmly packed, shredded potatoes and sprinkle with 1/4 tsp. sea salt. Pour the cream over the potatoes to come about 3/4 of the way up the side of the dish. Do not completely cover the potatoes with cream. Bake for 1 hour and 15 minutes or until the top is golden and somewhat crunchy and the potatoes are tender when pierced with a fork. Serves 5.