Potato Gratin with Keisarinna

Mmmm creamy cheesy potatoes!  These are quite the treat and worth the effort to make...10/10 once again :)  they went especially well with the steak I made with Merlot sauce (posted yesterday)...mmmmmmmm ok yeah you need to have these in your life as soon as you can.  I was inspired by the cheese I bought at Costco: Finlandia's Keisarinna.  This cheese describes itself as a cross between 'sweet Gouda and sharp Parmesan'--and I find that to be quite accurate.  When I went on Finlandia's site to find a recipe for potatoes, I landed on this one.  It has their Swiss in the recipe, but I opted to sub for Keisarinna--and I think you will happy if you do the same :)  Aside from that, only other modification was the amount of potatoes and cream.  I used about 1 3/4 lbs. instead of 2 and about 1 3/4 c. cream.  I have listed these as the amounts used in my ingredients list.  Enjoy!

Link to original recipe:
http://finlandiacheese.com/cheese-recipes/classic-potato-gratin/

Ingredients:

1 3/4 lbs. yukon gold potatoes, peeled (I am not so sure it's necessary to peel them, though) and slice super thin (using a mandolin slicer)
1 T. unsalted butter, softened
kosher salt and freshly cracked pepper
8 oz. Finlandia Keisarinna cheese, grated
1 3/4 c. heavy cream
1/8 tsp. freshly grated nutmeg
1/2 c. panko

Instructions:

1. Heat oven to 350°F.  Use the softened butter to butter bottom and sides of an 8" x 8" glass (or ceramic) baking dish.

2. Cover bottom of dish with one layer of potatoes.  Sprinkle lightly with salt and pepper, followed by scant layer of Keisarinna.  Repeat pattern until everything has been used up.

3. Pour the cream over the potatoes.  Press down very gently to get any air pockets out.

4. Grate fresh nutmeg on top, then sprinkle the panko over to make the very top layer.

5. Bake for 1 hour (I think I went exactly this, but you may need longer)--or until top is golden brown and knife can be easily inserted in center. 

6. Cool for at least 10 min. prior to serving.  Enjoy!