Our comfort food recipes continue with this one. The use of a food processor will give you the uniformly thin slices of potatoes that make this dish so beautiful and allows all the creamy cheesy goodness to fill in between the layers.
4 medium potatoes, washed and sliced very thin
8 oz. sour cream
2 large eggs, beaten
1/2 cup heavy cream
1 t. salt
1/2 t. white pepper
1 t. dried parsley
8 oz. block of white cheddar cheese, shredded, divided
Preheat oven to 350 degrees. F. Spray a 2-quart baking dish with nonstick spray.
Layer one-half of the potatoes into the dish.
In a medium bowl, combine the next six ingredients along with one half of the shredded cheese.
Slowly pour one half of the sour cream mixture over the potatoes. Layer remaining potatoes, pour remaining sour cream mixture over the potatoes, and top with remaining shredded cheese.
Cover with foil and bake 45-50 minutes. Remove foil and let potatoes cook another 15 minutes or so. Potatoes are done when a knife can be easily inserted into potatoes.
If needed, place potatoes under the broiler for a few minutes to brown the cheese.