Scalloped Potatoes¶
 Serves |
 Total Time |
|---|---|
| 6 | 1.83 hours |
Ingredients¶
1.5 cups (340 g) heavy cream- 1.5 cups (340 g) half-and-half
1 large clove garlic- 0.5 tsp salt
- 1 dash white pepper
1 bay leaf
2.25 lbs (1020 g) potatoes
3.5 Tbsp Swiss cheese
Cookware¶
- 1 saucepan
- 1 baking and serving dish
Instructions¶
Step 1¶
Pour heavy cream and half-and-half into a saucepan.
Step 2¶
Stir in garlic (pureed), salt, white pepper (several grinds), and the bay leaf.
Step 3¶
Slice potatoes evenly ⅛ inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by 0.5 inch.
Step 4¶
Bring to below the simmer and maintain at just below the simmer for 1 hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan.
Step 5¶
When tender, correct seasoning and turn them into a buttered baking and serving dish; spread on the grated Swiss cheese.
Tip
May be prepared to this point several hours in advance. Cover when cool, and refrigerate.
Step 6¶
About 20 minutes before serving, set in the upper middle level of the preheated oven at 425°F and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy.
Source