Scalloped Potatoes

By carvalhohm

Ingredients

• 1 teaspoon unsalted butter; to grease baking dish
• 3 tablespoons butter
• 1 Medium Onion; chopped
• 3 cloves of garlic; finely minced
• 4 cups heavy cream
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper
• 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
• 8 ounces Swiss cheese, grated

Details

Servings 6
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

In a large saucepan Saute chopped onion with 3 TBS of Butter until translucent and slightly carmelized, about 10 minutes. Add garlic and saute for 2 minutes.

Place the cream in the large saucepan with onions and garlic 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 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 roast until golden brown and bubbly, about 30 minutes.

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

NOTE: Use Gruyere Cheese as it is the best. Also, I use more than 8 oz.