"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Potatoes Recipe

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

Contributor:  
Contributor:  
Debbie Freitas

Category:
Category:

Ingredients:  
Ingredients:  
1 t. unsalted butter
3 c. heavy cream
1 c. milk
1 t. chicken boullion
1 t. salt
1 t. freshly ground black pepper
4 large potatoes, cut into 1/4-inch slices
3 T. shallots or onions, chopped
8 oz. Swiss cheese, grated(I add a little more)

Directions:
Directions:
Preheat oven to 400 degrees. Lightly grease 2 qt. baking dish with butter and set aside.

Combine cream and milk in a large saucepan and bring to a simmer over medium high heat. Add salt, pepper and chicken boullion, stir well. Add the potatoes, adding more cream/milk if necessary to completely cover potatoes. Lower the heat to medium low and simmer until the potatoes are barely fork tender, about 10-12 minutes. Remove from heat.

With a large spoon, transfer 1/3 of potatoes with some cream to the prepared dish, forming a layer on the bottom. Top with 1/3 of cheese and continue to layer potatoes, cream, shallots and cheese, ending with cheese on top. Pour any remaing cream on top of potaoes. Place on a baking sheet and roast until golden brown and bubbly, about 15 minutes then reduce to 350 degrees and bake for another 15 mins..

Remove from oven and let sit for 10 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
No leftovers with these. Everyone says they're the best!

 

 

 

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