"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 Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy O'Flaherty

Category:
Category:

Ingredients:  
Ingredients:  
10 pound bag of potatoes (I use Russett or Yukon Gold)
Gruyere Cheese (typically get in Costco, since it requires a lot)
Shredded Parmesan
Flour
Whole cream or Half and Half
Salt

Directions:
Directions:
Slice potatoes very thinly (I use a mandolin)
Boil sliced potatoes in cream for about 10 minutes, or until tender. Reserve the cream
Grate all cheeses and mix the grated cheese with about 1/2 cup of flour
Layer a casserole dish as follows:

Potatoes on bottom
cheese and flour mixture on top of potatoes
Follow until you have 2-3 layers of potatoes and cheese
Pour cream over the top

Bake at 350 for about 1 1/2 hours covered. Then uncover for another 30 minutes or so. May have to pour off grease from cheese.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The heat on these can vary. I've turned the heat up to 450 for 15-20 minutes at the end. Watch the salt, as the potatoes will absorb it, but the cheeses are salty too.

 

 

 

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