| Yukon Gold Potatoes | 4, peeled & sliced thin | |
| Garlic | 4 cloves, minced | |
| Butter | 2 tbsp., softened | |
| Heavy Cream | 1 cup | |
| Chicken Stock | 1 cup | |
| Gruyere Cheese | 1/3 cup, shredded | |
| Garlic Powder | 1/4 teaspoon | |
| Onion Powder | 1/4 teaspoon | |
| Salt & Pepper | To taste |
To begin, peel the potatoes.
Then cut into thin slices, about 1/4 inch thick. Make sure the size is consistent to ensure even cooking!
Put slices in a bowl of cold water to soak for about 10 minutes. Drain water and pat slices dry.
Coat a baking dish with butter.
Combine heavy cream, chicken stock, grated cheese, minced garlic, garlic powder, onion powder, butter, salt & pepper in a separate measuring cup or bowl. (Measuring cups make it easy to pour later.)
Arrange sliced potatoes in a fallen domino effect in baking dish. You can add another layer or two, still arranging potato slices in domino effect.
Preheat oven to 325 degrees with rack set on the lower third of oven.
Pour cream mixture over the potatoes.
Transfer baking dish to oven and bake covered for 60 minutes.
Then bake uncovered for another 30 minutes.
Remove from oven, let scalloped potatoes rest for about 5 – 10 minutes before serving.
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