Friday, November 29, 2013

Scalloped Potatoes


Ingredients:
  • 3 lbs. yellow potatoes, peeled and sliced thin
  • 1 clove garlic
  • 3 cups milk
  • 5 oz. gruyere cheese
  • 3 T unsalted butter
  • 1 cup heavy cream
  • salt and pepper
Directions:
  1. Heat oven to 325*F. In a large saucepan, combine sliced potatoes and milk, and place over high heat on the stove. Bring to a boil, then redue heat to low; cover, and simmer until potatoes just begin to get tender (around 3 minutes).
  2. Meanwhile, great cheese. Drain potatoes and reserve milk. You should have about 2 cups starchy milk. If less than 2 cups, add more milk.
  3. Rub a 3.5 quart casserole dish with garlic and butter. Arrange sliced potatoes in layers, season with salt and pepper and cheese between each layer. Dot remaining butter and pour in the milk and cream. Add remaining cheese on the top.
  4. Cook in the lower third of the oven and bake until cheese is golden brown and milk has reduced and thickened, 80-90 minutes. Serve immediately.


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