What you’ll need:

3 cups Locally Grown Potato of your choice, thinly sliced
1 1/4 c heavy cream
1 1/4 tsp salt
dash paprika
1/2 c shredded cheese, mozzarella, monterey jack or provolone work well
2 tbsp butter

Put it all together:

Dredge the slices in flour and put them in layers in a buttered state shaped skillet.

Between each layer of potatoes, dollop 5-6 tiny dots of butter chunks, lightly salt and pepper, and tossi in a few pinches of chopped chives and garlic for another nice addition.

Heat heavy cream in small sauce pan, add salt and paprika over medium heat until warmed through.

Pour over potatoes until it just comes to the top layer.  Finish it up with the cheese of your choice.

Place in a 350 degree oven covered for 30 minutes, remove foil and bake for another hour until potatoes are soft and cheese is bubbly

Source the local ingredients for this recipe at http://www.localharvest.org/