Scalloped Potatoes | The College Cook Thanksgiving
INGREDIENTS
-2 1/2 lbs of russet potatoes, peeled and sliced
-2 cups of shredded cheese (I use a blend of gouda and white cheddar)
-Fresh parmesan for grating at the end
-2 cups of heavy cream
-Pinch of salt & pepper
-Butter for greasing pan
METHOD
-Preheat oven to 350 degrees
-Peel and thinly slice the potatoes
-Grease a baking tin or saute pan with butter
-Line the tin with a layer of potatoes, top with a layer of cheese, a bit of cream, salt & pepper
-Continue this process until the dish is full
-Grate fresh parmesan over the top layer and cover with tin foil
-Bake for 30 minutes covered, then uncovered for an additional 30 minutes
