Ingredients

• 2 pounds russet potatoes, peeled (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups white cheddar cheese, grated (about 1/2 pound)
• 1 tablespoon Kosher salt
• 1/2 teaspoon white pepper or 1 teaspoon ground pepper

Instructions

Thinly slice the potatoes 1/4 inch thick with a sharp knife or mandoline. Put potatoes in a large bowl and mix the potatoes with 2 cups of shredded white cheddar, salt, and white pepper. Then add heavy cream to the bowl and mix.

Butter a 9x13-inch baking dish. Spread out evenly in the prepared baking dish.

Combine the 2 tablespoons of cream and 1/2 cup cheddar cheese, and sprinkle the mixture over the top in the potatoes.

Place the uncovered dish on the wire rack of the oven in rack position 2. On the Wolf Legacy Convection Steam Oven select Gourmet Mode, Potatoes, Gratin Potatoes, select Cook, and select Start. The potatoes will be tender and the cheese will be bubbly and brown when completed.