Recipe(tried): Scalloped Potatoes

Hi Sarah - I have an extremely easy, but also extremely rich scalloped potato recipe. My son-in-law is a classically trained chef and he taught me how to do this one.

SCALLOPED POTATOES

5 or 6 potatoes (not the baking type)
butter
minced garlic (one or two small cloves)
heavy cream
grated swiss cheese
salt/pepper to taste

You can use as many potatoes as you need, just adjust the amount of cream used.

Using a casserole dish with fairly high sides, butter the sides and bottom well. (I use the Corning Ware Oval Baking dish.) Mince the garlic very finely and rub the sides and bottom of the casserole which has been well buttered with the garlic. Peel and slice the potatoes and put into the baking dish.

I use a whole pint of heavy cream (It MUST be heavy cream in order for it not to break down and separate during cooking. I put the cream in a microwaveable bowl, add some salt and pepper and warm it up for about a minute (just so it's not icy cold when poured over the potato slices) I take the back of a large spoon, and push down on the potatoes so the cream does come up around them and get the tops wet, but it's not floating in it.

Pour enough heavy cream so it comes up almost to the top, but not OVER the top of the slices. Put a few more pats of butter on top and bake uncovered at 350 degrees for at least an hour, probably a bit more until potatoes feel soft when pierced with a sharp knife and it's browned on top.

Take an 8-oz package of shredded swiss cheese, or grate your own, and stir into the bubbling, browned potatoes. Continue baking for another 10-15 minutes until the top has re-browned.

LET SIT for about 20 minutes for it to settle and thicken.

It's an easy recipe but not for the faint of heart cholesterol-wise! As I said before, you can increase the amount of potatoes, just use enough more cream to come up to just below the top (you can see the cream, but it's not covering the tops of the potatoes) You would then have to increase the other ingredients accordingly.

These are the best scalloped potatoes I've ever had. I have also on occasion, finely chopped up a small onion, and some cubed ham with the sliced potatoes and that's even better and makes a complete meal.

Hope you try this one!

June