"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stefanie Hunter
Added: Sunday, October 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T. unsalted butter
1 small onion, chopped
2 garlic cloves, minced
3 c. heavy cream
1 c. whole milk
4 sprigs fresh thyme
2 bay leaves
2 tsp. salt
1/2 tsp. ground black pepper
4 lbs. russet potatoes, peeled and cut into 1/8-inch thick slices
1 c. shredded cheddar cheese

Directions:
Directions:
Heat oven to 350. Melt butter in large Dutch oven over medium high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute about 20 seconds. Add cream, milk, thyme, bay leaves, salt, pepper and potatoes and bring to simmer. Cover adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender, about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

 

 

 

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