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Scalloped Potatoes

    1 teaspoon unsalted butter
    4 cups heavy cream
    2 teaspoons salt, divided
    1 teaspoon freshly ground black pepper
    3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch
    8 ounces Swiss cheese, grated

  Preheat the oven to 400F. Lightly grease a 2-quart baking dish with
 the butter and set aside. Place the cream in a large saucepan and
 bring to a simmer over medium-high heat. Add 1 teaspoon of the salt
 and the pepper, and stir well. Add the potatoes, adding more cream
 if necessary to completely cover the potatoes. Lower the heat to
 medium-low and simmer until the potatoes are barely fork tender,
 about 10 to 12 minutes. Remove from the heat.

  With a large spoon, transfer 1/3 of the potatoes with some of the
 cream to the prepared dish, forming an even layer on the bottom. Top
 with 1/3 of the cheese, and continue layering the potatoes and
 cheese, ending with cheese on top. Place on a baking sheet and roast
 until golden brown and bubbly, about 30 minutes.

  Remove from the oven and let sit for 5 minutes. Serve hot.