Easter Scalloped Potatoes
By CHEF JAMIE RORABACK
Updated 11:46 PM EST, Tue, Jul 28, 2009
Serves six
- 1 tbsp. butter
- 4 garlic cloves, minced
- 2 ½ cups heavy cream
- 4 each all-purpose or Idaho potatoes, peeled, very thinly sliced
- ½ cup white cheddar cheese, grated
- Salt and black pepper to taste
Melt butter in heavy saucepan, add garlic and cook briefly until aroma is released. Do not burn!
Add heavy cream, bring to a boil, turn down to simmer and let reduce for about 5 minutes until about 1¾ cups remain. Season well with salt and pepper.
In large bowl, combine sliced potatoes and grated cheese, toss well to combine. Lay this mixture evenly into a 6 inch by 8 inch baking pan that has been coated with vegetable spray. Pour cream evenly over the layered potatoes.
Bake uncovered in a preheated 375°F oven for about 45 minutes to one hour, or until potatoes are tender and there is a deep brown crust on top.
Let rest at room temperature for 5 minutes and serve. The dish can be made in advance and reheated if desired.
First Published: Apr 7, 2009 4:47 AM EST
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