Potato Gratin

I love potatoes. Pretty much in all variations, although I am particularly partial to my mom's fried potatoes (and for some reason I've never been able to really enjoy the red skinned potatoes when they are cooked with skins on). So of course, when Deb featured this simple potato gratin on Smitten Kitchen, I had to try it.

I cooked mine with the shiitakes as Deb suggests in the recipe notes, and skipped the butter since I used cream instead of milk. I am also pretty sure I used more than 2 ounces of cheese in between the potato layers. All in all, this was a winner, though next time I will use less cream/milk (I am guessing half a cup will do), because the end result was almost too creamy (and I'd rather it was more cheesy).