The Pantry
Faulkner, Neil
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White Cheddar and Red-Skinned Potato Gratin

"I have made a lot of mistakes falling in love, and regretted
most of them, but never the potatoes that went with them."
~ Nora Ephron, in "Heartburn"

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White Cheddar and Red-Skinned Potato Gratin


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6 to 8)

1 3/4 pounds red-skinned potatoes, scrubbed
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white Cheddar cheese
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
[We add 1 teaspoon minced garlic.]

1. Preheat the oven to 325 degrees F. Butter an 11 x 7-inch casserole,
gratin, or baking dish.
2. Slice the potatoes as thinly as possible. Drop the slices into cold water
to keep them from discoloring.
3. Combine the cream, milk, cheese, thyme, salt, and pepper in a large
mixing bowl. Drain the potatoes thoroughly. Add the potatoes to the
cream mixture. Spoon the mixture into the prepared dish. Cover and
bake for 1 hour. Remove cover and continue baking until cooked
through, golden brown, and bubbling, about 1/2 hour.