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Cheesy Scalloped Potatoes
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
2 c. | milk |
3 | cloves garlic, smashed and peeled |
salt | |
3 lbs. | baking potatoes, peeled and sliced 1/4" thick |
3 oz. | gruyere cheese, coarsely grated (about 3/4 c.) |
1 pinch | cayenne pepper |
black pepper | |
1 c. | heavy cream |
1. Position a rack in the top half of the oven and preheat to 375 degrees. Grease a 9x13" baking dish. In a large saucepan, combine 2 c. water with the milk, garlic and 1/2 tsp. salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Lower the heat to medium and simmer until the potatoes are just tender, about 8 minutes.
2. Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange in an even layer. Sprinkle with half of the cheese and the cayenne; season with salt and pepper. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the cream over the top. Bake the scalloped potatoes until golden and crisp, 40-45 minutes. Let stand for 5 minutes before servng.
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