Best potatos au gratin ever

Equipment/tools:

Cutting board, chef's knife, skillet

 

Recipe:

6 large redskin potatoes (Because you don't need to peel them!)
2 cups of heavy creaam
2 cups of grated pecorino romano cheese

Notes:

Keep an eye on this as you near the 50 minute mark. You want a dramatic crust on top for presentation purposes but you don't want it to burn either.

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I'll go on the record about this: Parmesan cheese is completely overrated. If you disagree I'll take a guess and say you've never had pecorino romano. Pecora means sheep and once you try it, you'll never go back to Parmesan. Do not confuse this with American Romano, the Italian version totally rocks anything else off the block.

Alternate layers of potaoes, cream and cheese (with a little salt and pepper for taste), rinse and repeat until the dish is full and bake at 375 for about 50 minutes until tasty brown on top and serve. Voila! Enjoy and thanks for looking.