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