Scalloped Potatoes (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 teaspoon unsalted butter |
4 cups heavy cream |
2 teaspoons salt, divided |
1 teaspoon freshly ground black pepper |
3 to 3 1/4 pounds idaho potatoes, peeled and cut into 1/4-inch slices |
8 ounces swiss cheese, grated |
Directions:
1. Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
2. Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
3. With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
4. Remove from the oven and let sit for 5 minutes. Serve hot.
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