Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 1 teaspoon unsalted butter; 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

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Level: Intermediate
Total: 1 hr 5 min

Prep: 20 min
Inactive: 5 min
Cook: 40 min

Yield: 6 servings

Level: Intermediate
Total: 1 hr 5 min

Prep: 20 min
Inactive: 5 min
Cook: 40 min

Yield: 6 servings

Ingredients

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1 teaspoon unsalted butter

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

Directions

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