Manchego Potatoes Au Gratin
The protein is usually the big ta-da at a family gathering, but everybody knows the sides are where the good stuff is. And like the ham, this side dish is full of delicious Spanish ingredients.
Assemble the au gratin the day before you plan on serving it. This allows the starch from the potatoes to release into the cream for better thickening.
Pour ½ cup cream in the bottom of a 9×13-inch baking dish. Arrange one layer potato slices in dish, overlapping like shingles. Press down on the potatoes. Pour ½ cup cream over potatoes, then sprinkle with 3 Tbsp. olives and 1 cup Manchego; season with salt and pepper.
Repeat layering three more times, starting with the potatoes, rotating the dish 180-degrees after each layer so the potatoes lay the most evenly. Top final layer with 2 cups Manchego. Cover dish with plastic wrap and refrigerate overnight.
Preheat oven to 375°. Remove plastic wrap and cover dish with foil; bake potatoes 45 minutes. Remove foil and bake potatoes until fork-tender, about 45 minutes more. Let potatoes rest 30 minutes before serving so the cream has time to set up.
Use a mandoline to slice the potatoes. They'll cook evenly if they're the same thickness.
To compact the potatoes and make them lie flat in the pan, press down on each layer of potatoes.
Mincing the olives makes them easier to disperse, ensuring some of their briny flavor in each bite.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 17g 85%
Cholesterol 89mg 29%
Sodium 308mg 12%
Carbs 22g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.