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Scalloped Potatoes

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Ingredients

  • 2 teaspoons unsalted butter
  • 6 cups heavy cream
  • 5 1/2 pounds Idaho Potatoes, peeled and cut into 1/4 inch slices
  • 1 tablespoon salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 12 ounces Smoked Gouda cheese, grated

Details

Preparation

Step 1

Preheat oven to 400 degrees

Lightly grease a 1 1/2 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 the salt and 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 an cheese, ending with cheese on top. Place on baking sheet and bake until golden brown and bubbly, about 30 minutes.

Remove from oven and let stand 5 minutes.

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