What’s not to love about this!

PREHEAT OVEN TO 400º

4 TBS BUTTER – unsalted, room temp

2 1/2 POUNDS YUKON GOLD POTATOES

    (about 7-8 medium)

1 CUP HEAVY CREAM

2/3 CUPS GRATED PARMESAN

1-2 CLOVES GARLIC – grated

1 TBS FRESH ROSEMARY – chopped

3 SCALLIONS – thinly sliced

KOSER SALT

FRESHLY GROUND BLACK PEPPER

12 SLICES MILD CHEDDAR – cut in half

Generously butter a 12-cup bundt pan. Definitely use all butter as the potatoes need it to stick to the sides of the pan and to crisp up.

Thinly slice the potatoes on a mandolin as they need to be very thin. That is thin enough to easily bend when folded. Starting on the bottom of the pan, lay the potatoes in a slightly overlapping formation, sticking to the butter. Continue until the entire pan is covered in one layer of potatoes.

Stir together the heavy cream, Parmesan, garlic, rosemary scallions, 2 teaspoons of salt and a few grindings of pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.

Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping circle. Repeat two more times. Top with 8 pieces of the cheddar cheese in a slightly overlapping circle. Repeat 2 more times then top with the remaining quarter of the potatoes so that all the cheese is covered.

Bake until the potatoes are a dark golden brown, crispy on top, but a paring knife can easily be inserted in the center – about1hour and 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter and serve immediately.

BUON MANGIATA