Wikipedia says:  Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.

Sooo…this is an EASY but absolutely delicious potato dish that uses KRAFT VELVEETA CHEESE because of its melt-y quality. Velveeta is a shelf-stable cheese product made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture.  As we all know, it has a smooth consistency, mild taste, and vivid orange hue. Now, I’m sure you can substitute some other wonderful and more chic cheese and you could even tease out a more complex flavor with other cheeses.  Feel free to do so!  But this recipe results in tender potatoes blanketed in a creamy cheesy homey sauce.  This recipe is all about slicing the potatoes uniformly with a mandolin slicer.  A note about THAT:  I once sliced off the tip of my finger because I thought I didn’t need a protective glove or the spiked food-holder that you’re supposed to use with one of these mini-guillotines. Don’t be reckless!  Emergency room doctors will tell you that the number one professional kitchen injury is a mandolin accident. Those things are sharp and it is way too easy to go too fast and get hurt.  So, use the food pusher and skip the trip to the ER.

And… who is Sheila?  Sheila is an old friend of an old friend and she used to make this dish.  When I found out she was using Velveeta cheese, I was surprised to say the least.  But if you assemble this dish carefully and bake it slowly and watch it, and then let it rest a few minutes… you will wind up with an elegant dinner party quality dish made from the most modest ingredients. You don’t have to tell anyone you used Velveeta cheese.  In fact, you can shred some white cheddar on the top of the casserole, and it will make your dish a pretty color, adding some saltiness and texture as well. Just show some respect to these ingredients and enjoy!  This is a great dish to slow-cook while you fire up the grill, get your steak ready and sip some good red wine.

And, yes, that is catsup on the table.  I will not be catsup-shamed!

UPDATE:  I MADE THIS DISH FOR THE FIRST ANNUAL CHAMPAGNE AND CAVIAR DINNER PARTY DECEMBER 3, 2022, AND I INFUSED THE CREAM WITH ROSEMARY SPRIGS BEFORE I ASSEMBLED THE CASSEROLE.  IT WAS DELICIOUS.  JUST HEAT HEAVY CREAM OVER MEDIUM HEAT AND LET IT THICKEN A BEAT (DON’T BOIL!).  DROP IN A FEW ROSEMARY SPRIGS AND LET THEM STEEP IN THE CREAM ABOUT 20 MINUTES. THEN LAYER THE POTATOES, SALT AND CHEESE (GRATED WHITE CHEDDAR, SOME SHARP CHEDDAR AND A LITTLE GRATED PARMESAN WOULD BE GOOD). BREAD CRUMBS ON TOP DRIZZLED WITH MELTED BUTTER WOULD ALSO BE GOOD!

UPDATE DECEMBER 27, 2022: I par-boiled the potato slices for a few minutes so that they were partially cooked before they went into the casserole.  I steeped 2 whole heads of roasted garlic with 1 1/2 cups heavy cream (no rosemary in the house!)  And I used 8 ounces of white shredded cheddar.  Baked at 375 degrees for about an hour or longer.