potato pie

This thing is an easy week night whip up and makes great leftovers for days.

Potato Gratin (adapted from Kraft)

3 lbs potatoes, rinsed but not peeled (yukon gold is my favorite)

4 tbsp butter melted (divided)

1/3 c grated gruyere/romano or parmesan cheese

2 tbsp herbs (rosemary, thyme, sage) any of these or a combination

pinch salt & pepper

Heat oven to 425F. Using 2 tbsp butter brush a 9inch pie plate generously to cover the bottom and sides of pan. With a mandoline (carefully) slice the potatoes into 1/8 thick rounds.  If you don’t have a mandoline use a knife to cut rounds into roughly 1/8 inch thick. Toss with the butter, herbs and 1/2 cheese.  Cover the sides and bottom of pie pan in a spiral with potato slices. Sprinkle with remaining cheese, salt and pepper. Bake for 25 mins or until top and bottom are golden brown.  Run a knife around edge and carefully invert onto plate, cut into wedges and serve.