Even though it's a true French dish, traditionally w/ no cheese, I added Asiago ,real Cheddar I got from an Amish farmer dude I know..(in the Reading Terminal Market ) & Locatelli...it makes 4 a more of a richer & luxurious texture & flavor..the hard part is peeling & paper thinning the potatos (via a Mandolin)...then layering them w/the butter & cheese, very time consuming.
Yes, I recall my Wife’s Sister doing those once and her using a special device to slice the potato. Big job and procedures to get it good.
That cheese sounds really good. I love a lively sharp cheddar.
