Dutch Oven Potatoes With Dried Cranberries

Dutch Oven Potatoes with Dried Cranberries2lbs russet potatoes scrubbed (I use Yukon golds with the skin on) cup grated parmesan cheese, divided2 cups dried cranberriesKosher salt/Fresh ground black pepper2 cups heavy cream3 tablespoons unsalted butter, cut into small pieces---------------------------------------------------------------------------------------------------------------------1. Preheat oven to 300F. Slice potatoes 1/16 inch thick with a mandolin, or paper thin by hand. Layer one-fifth of the sliced potatoes in a buttered 8 x 8 baking dish making 2 thin overlapping layers.2. Sprinkle 2 teaspoons of parmesan over potatoes. Top with cup cranberries, salt & pepper to taste, and cup cream. Repeat this step 3 more times, ending with potatoes. Top potatoes with remaining cream and dot with butter. Sprinkle remaining cheese.3. Cover pan with foil and bake for 2 hours. Uncover and bake for 15 minutes more to lightly brown top. For a darker brown, place the potatoes under the broiler for a few minutes.4. Remove from oven and let potatoes sit for 15 minutes before serving. Cut into squares with a sharp knife. Makes 6-8 servings