I used a 7" oval ceramic baker and it was a perfect amount for two people. Essentially, I about halved the potatoes and reduced the cups to 2+ and the cheese to 4oz. I used Guryere. And for potatoes more of a Maine variety. Oh, with my Thermador oven on the fritz I used my trusty Black and Decker toaster oven!
1 teaspoon unsalted butter
3 cups heavy cream
2 3/4 pounds Idaho potatoes, peeled and cut into 1/4-inch cubes
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
6 ounces Swiss cheese, grated
Preheat the oven to 400 degrees F.
Lightly grease a 1 1/2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the salt and pepper, and stir well. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top.
Place on a baking sheet and bake until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
Yield: 4 servings
It was absolutely delish!