Dotted with fresh Cheddar curds, this decadent gratin makes for an excellent side dish to this week’s bratwurst.
6 Yukon Gold potatoes, thinly sliced about 1/8-inch-thick (approximately 4-5 cups)
1/2 cup Cheddar cheese curds
2 cups whole milk
1 shallot, peeled and finely minced
3 tablespoons butter
Sea salt and fresh ground pepper to taste
1. Preheat oven to 375º.
2. Mix potato slices, diced shallot, and salt and pepper in a bowl.
3. Arrange potato slice mixture in layers in a greased casserole dish. Pour milk over top until you can see it around the edges and dot with butter, then sprinkle the Cheddar cheese curds over top before putting into the oven to bake.
4. Bake for 35-45 minutes or until the curds melt down over the top and brown into a crust and the potatoes are tender. Remove from the oven and let gratin set before serving.