Scalloped Potatoes

By jkenb

Ingredients

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

Preparation

Step 1

Preheat the oven to 400 degrees F.

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 and cheese, ending with cheese on top. Place on a baking sheet and bake until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.