Sunday, December 28, 2008

Scalloped Potatoes (Best ever!!)

2 cups heavy cream
6-8 large potatoes, peeled and sliced about 1/8 inch thick
1 clove minced garlic
salt & pepper

Preheat oven to 375 degrees. Butter or spray pam on a shallow casserole (about the size of a 9 x 13-inch glass pan--a shallower pan gives you more "browned potatoes" which is what my crowd likes) and set aside. In large, heavy saucepan, bring cream to a boil and add the slice potatoes and garlic and simmer until potatoes are tender, about 15 minutes. Add salt & pepper to taste. Pour potatoes, garlic and cream into prepared casserole and bake until the potatoes brown and cream has thickened. [if you want to be really sinful, put some gueyere cheese on top and run under broiler]

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