Original Scalloped Potatoes
Russet Potatoes (thinly sliced, easiest to use a mandoline)
Heavy Cream (you can replace some of the cream with milk, but it will change the texture and won't be as creamy)
Garlic (crushed or minced)
Salt ( tsp reg Morton salt, tsp Morton Kosher salt)
Gruyere Cheese (grated and divided)
Heat heavy cream, garlic, salt and any other spices you desire in a sauce pan large enough to hold all the ingredients.
Heat til hot but not boiling.
Taste it! It should taste delicious. If it doesn't add more garlic, salt and/or spices. Potatoes are a blank canvas. If your cream mixture doesn't taste great, your scalloped potatoes won't either.
Add potato slices, stir til all slices are coated with cream mixture, simmer (do not boil) for 10 minutes.
Remove from heat.
In your prepared baking dish (buttered) layer 1/2 the potato/cream mixture, 2/3 of the grated cheese, remaining 1/2 of potato/cream mixture and remaining 1/3 of the grated cheese.
Bake at 350 degrees for minutes or until browned and potatoes are done.
I put a foil-lined cookie sheet under the baking dish just in case the scalloped potatoes swell a little more than expected and make a mess in my oven.
Pairs Well With
Not just for holidays or special dinners! This is my basic recipe. You can change the cheese and spices to complement your cuisine or entree. Be creative! Try adding a tablespoon or two of chopped chipotle peppers with sauce. Add a tsp or two of chopped rosemary or oregano and serve this with a lamb roast. Change the cheese to a combination of fontina and parmesan. To serve with ham, add a tsp or two of mustard powder. Add the spices to the heated cream mixture - taste it! Adjust the seasonings to make it delicious.