1 (5-pound) bag Yukon gold potatoes
2 shallots, minced
2 teaspoons salt
1 (8-ounce) package shredded six cheese Italian blend (I used mozzarella and asiago)
2 cups heavy whipping cream
3/4 cup water
Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.
In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.
Makes 10 - 12 servings
Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking