Ingredients
• 4–5 medium russet or Yukon Gold potatoes
• 1 medium onion, thinly sliced
• 3–4 tablespoons Kerrigold salted butter, cut into small pieces
• 2–3 cups sharp cheddar cheese, thinly sliced or shredded
• Salt and black pepper, to taste
• Optional: a splash of milk (¼–½ cup) if you like them a little softer
Instructions
1. Preheat oven to 350°F (175°C). Lightly butter a baking dish (9×13 or similar).
2. Slice the potatoes very thin (⅛ inch is ideal). A mandoline works well, but a sharp knife is fine.
3. Start layering by arranging single layer of potatoes in the dish.
• Sprinkle lightly with salt and pepper.
• Add a few onion slices.
• Dot with butter.
• Add a layer of cheddar cheese.
4. Repeat the layers until ingredients are used up.
5. Finish the last layer with potatoes, butter, and a generous layer of cheddar cheese on top.
6. Optional: Drizzle a small amount of milk around the edges (not over the top) if you want them extra tender.
7. Cover with foil and bake for 45–60 minutes, until potatoes are tender when pierced with a fork.
8. Uncover and bake an additional 15–20 minutes, until the top is bubbly and lightly golden.
9. Rest 10 minutes before serving so the layers set.
Tips to Match “Mom’s Version”
• Sharp cheddar gives the most nostalgic flavor
• Don’t overdo the cheese between layers—save most for the top
• Thin potatoes are key; thick slices won’t soften without cream