Scalloped Potatoes- Emeril Lagasse

By dmscott52

First tried - Great better than my other recipe- Gratin Potatoes

Ingredients

• 1 teaspoon unsalted butter
• 4 cups heavy cream
• 2 teaspoons salt, divided
• 1 teaspoon freshly groun black pepper
• 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4 -inch slices
• 8 ounces Guyere cheese, grated (can us Swiss)

Preparation

Step 1

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking 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 10-12 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.