Scalloped Potatoes


Yukon Gold Potatoes 4, peeled & sliced thin
Heavy Cream 1 cup
Chicken Stock 1 cup
Garlic 4 cloves, peeled
Butter 2 tbsp., softened
Gruyere Cheese 1/3 cup, shredded
Salt & Pepper
scalloped potatoes

Cut potatoes to a consistent size so you have even sized slices to work with.

As you slice the potatoes, put them in a bowl of cold water. Drain and pat dry before using.

Preheat oven to 325 degrees with a rack set on the lower third of oven.

Rub a baking dish with butter and garlic.

Arrange sliced potatoes in a fallen domino effect in baking dish.

Combine milk, heavy cream, cheese, butter, salt, pepper in a separate bowl.

Pour mixture over the potatoes.

Transfer baking dish to oven and bake covered for 60 minutes. Then bake for another 30 minutes uncovered.

Remove from oven and let rest for 5 to 10 minutes before serving.


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