Scalloped potatoes

In recipe on December 27, 2010 at 9:30 am

Christmas is over!

It was a pretty mellow couple of days (just the way I like ’em, I daresay). It has been raining in LA, which is front page news down here. (Just kidding. I know it’s been record rainfall landslides etc).

The food we ate was delicious. My mom is quite the cook, and I, despite complaining about the decadence of the holidays, requested this potato dish for Christmas Eve.

It definitely merits a warning label for sheer fattiness. No skimping here on the cream… or the cheese… or the butter.

But. It is phenomenally tasty.

Scalloped potatoes

  • 4 c. sliced Idaho potatoes (should be cut in a mandolin, but we didn’t have one so I sliced as evenly as I could by hand, approximately 1/8 inch each)
  • 3 cloves garlic, minced
  • Gruyere cheese (7 slices or 1 c. shredded)
  • 2 c. cream
  • Ground nutmeg
  • Butter (for greasing pan)
  • Salt
  1. Preheat oven to 400 degrees.
  2. Wash, peel and slice potatoes. Set aside.
  3. Grease 9×13 inch baking dish with butter. Arrange 4 rows of potatoes layered on top of one another. Add a few shakes of ground nutmeg and one third of the garlic. Cover with cheese slices (3 1/2 works) or grated cheese.
  4. Repeat potato layer, then cheese layer, then potato layer.
  5. Over final potato layer, add salt as well as nutmeg. Pour two cups of cream over potatoes, making sure to coat top potatoes well. There should be at least a centimeter of cream in the bottom of the pan.
  6. Make a foil “tent” (not a cover, but folded to be raised on the top) and cook for 1 hour at 400 degrees. After one hour, remove foil and turn down to 350 degrees. Cook for another forty-five minutes or until top is golden-brown.

 

 

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