"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for The Best Scalloped Potatoes, by Madeline Loughman, is from A Girlfriends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2T. salted butter, cold 2 lb. Yukon Gold potatoes (6 medium size), peeled and thinly sliced 1 1/2 tsp. salt 1 1/2c. half and half 1/2c. heavy cream
Preheat oven to 325ºF. Rub 1T. butter on the bottom of a 2-quart baking dish. Overlap the potatoes in 3 layers, sprinkling each layer with a little salt. Pour the half and half over the potatoes, just to cover them; dot the top with the remaining butter. Bake in the middle of the oven for 45 minutes. Spoon the heavy cream carefully over the top layer of potatoes and continue to bake for another 45 minutes, or until golden brown. Serves 6.
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