"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scalloped Potatoes Recipe

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

Ron Hott; Clerk
Added: Sunday, March 16, 2008


1 tsp butter, softened
1 cup whipping cream
1/3 cup milk
1 tsp salt
1/2 tsp pepper
2 garlic cloves, crushed
6 medium potatoes
1 cup (4 oz.) shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Grease a shallow 1 1/2 qt. baking dish with the butter; set aside.
In a saucepan, combine cream, milk, salt, pepper and garlic
Cook just until bubbles begin to form around sides of pan.
Remove from the heat; cool for 10 minutes
Peel and thinly slice the potatoes; pat dry with paper towels.
Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses
Repeat layers
Bake, uncovered at 350 for 55-65 minutes or until potatoes are tender.
Let stand for 5-10 minutes before serving
Yield: 6 servings




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