Extremely Cheesy Potato Gratin

In case you need even more proof that cheese and potatoes make a miraculous combination, we present this decadent-yet-elegant casserole, where nutty Gruyère, sharp cheddar, and cream bubble around thinly sliced russets. While many recipes for gratin and scalloped potatoes layer the potatoes so that they’re lying on top of one another, Carla Lalli Music positions the slices nearly vertical, which ensures even cooking and means every slice has a crispy side (the best part). Made in a pie dish instead of a 13x9" baking dish, it’s also a much more reasonable quantity for a small gathering. Do take the time to peel your potatoes—unencumbered by their skins (which tend to dry out in the oven), the thin slices can soak up all of the delicious cream and turn totally tender.