Cacio e Pepe Potatoes au Gratin
The creamy and peppery flavor you love in traditional Cacio e Pepe is now in these flavorful potatoes au gratin. A fan favorite and the perfect holiday side dish.
Ingredients
- Unsalted butter room temperature, for greasing
- 2 lb russet potatoes peeled
- 1 cup heavy cream
- 1 cup Locatelli Crema Cacio e Pepe Spreadable Cheese and Pasta Sauce
- 1/2 cup grated Locatelli Pecorino Romano Cheese plus more for garnish
- 1 tsp salt
- 1 1/4 tsp pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 350°F and coat a 2-quart baking dish with butter. Cut potatoes into 1/8” slices using a mandoline.
- Combine cream, Locatelli Crema Cacio e Pepe Spreadable Cheese, Locatelli Pecorino Romano Cheese, salt and pepper in large bowl.
- Layer potatoes in prepared baking dish. Pour cheese mixture evenly over potatoes. Cover baking dish with foil and bake until sauce is bubbling and potatoes are tender, about 40-50 minutes.
- Preheat oven to broil, and bake gratin until golden-brown, about 2-4 minutes. Remove from oven and allow to cool at room temperature for 15 minutes.
- Garnish with additional Locatelli Pecorino Romano Cheese and parsley and serve.
