Scalloped Potatoes

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Scalloped Potatoes

Ingredients:

Olive oil cooking spray
1 clove of garlic, sliced in half
2 cups heavy cream
1 cup half and half
1 teaspoon salt
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
2-1/4 pounds waxy boiling potatoes, peeled and sliced 1/4 inch thick
6 ounces Swiss cheese, grated

Preparation:

Preheat your oven to 400 degrees F.

Spray a 2 quart casserole dish with the olive oil and rub the casserole bottom and sides briskly with the garlic clove halves.

Place the heavy cream, half and half, salt and Naughty Nelly's Deadly Twelve Pepper Blend into a heavy bottom pot and bring to a simmer. Add the sliced potatoes to the pot. Add more half and half if needed to cover the potatoes by a half inch or so.

Simmer the potatoes until just fork tender, about 15 minutes. Be careful not to boil the potatoes (this could break the cream) or scorch them to the bottom. Gently stir them a few times during the cooking to prevent either from happening.

When the potatoes are just tender, remove them from the stovetop and move about 1/3 of them to the casserole dish. Top with 1/3 of the Swiss cheese and repeat two more times, with the last layer being the cheese.

Place the casserole dish into the preheated oven and bake for 20-25 minutes until the cheese has melted and lightly browned.

CHEF’S NOTE: We use a waxy boiling potato in this recipe because they will hold their shape and texture better than a russet potato will.

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