Easter Scalloped Potatoes

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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.

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