Add a local twist to classic French gratin (basically cheesy baked potatoes) with queso de bola.
Don't let the French-ness of the dish intimidate you. This cheesy potato gratin is neither fancy nor fussy: it shows up to parties in a daster and steals the show with pure, cheesy simplicity. It works just as well for weekday lunch as it does for a festive family gathering. Everyone will ask for seconds!
And forget fancy cheeses that cost more than your rent—this recipe uses good old queso de bola, AKA that red ball that shows up at your house every December like a Filipino Santa. If you're tired of ham and cheese pandesal, use up your QDB for this sinful gratin instead.
To make this ahead of time, let the gratin cool after the first bake, keep the foil cover, and store it in the fridge. Before serving, top it with grated cheese and bake it, uncovered, until a brown crust forms.
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