Gooseberry Patch’s The Harvest Table (contributed by: Joan White, Malvern, PA)
2 to 4 Tbsp butter, melted
3 lbs redskin potatoes, peeled and thinly sliced (I skipped the peeling part)
Salt and pepper to taste
2 c. whipping cream
5-oz container soft cheese with garlic & herbs
Spread butter in a 13x9-inch baking pan. Arrange half of sliced potatoes in a pan; season generously with salt and pepper. In a large heavy saucepan over medium heat, stir cream and cheese mixture until smooth. Pour half of cheese mixture over potatoes in pan. Arrange remaining potatoes on top; season with more salt and pepper. Pour remaining cream mixture over potatoes. Bake, uncovered, at 400°F for about one hour, until golden brown and potatoes are tender. Serves 8.