Wednesday, September 23, 2009

Ultimate Scalloped Potatoes

This is a recipe my Aunt Bet makes and it's so delicious! She is an excellent cook but it turned out just as well when my mom and I make it - which we've done twice in the past month! A very rich and creamy potato dish! I'm not sure where the recipe came from but it's a winner in my book!

Serves 6

1 teaspoon butter
1 clove garlic, minced
1 cup heavy cream
1/3 cup milk
salt and pepper
2 lb russet potatoes, cleaned, peeled and evenly sliced 1/8" thick - use a mandolin if you have one to get the slices even
1 cup Gruyère cheese, shredded
1/2 cup parmesan cheese, shredded

Preheat oven to 350 degrees. Butter a 2 quart glass baking dish. Mix two cheeses together in a bowl. In a small saucepan, heat cream, milk, garlic and a generous amount of salt and pepper until it begins to bubble around the edges of the pan. Remove from heat and let stand for 10 minutes. Arrange half of the potatoes in the bottom of the baking dish. Pour half of the cream over the potatoes and sprinkle with half of the cheese mix. Repeat. Bake for 60-70 minutes until bubbly and brown on top and potatoes are tender.

This was a big pan of the potatoes my mom made for the Labor Day Party.

Photo by Bec.

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