Scalloped Potatoes

Nothing can ruin a potato dish more than biting into an under-cooked potato.  One of the problems with making a potato casserole is you never know if the potatoes are cooked through until you are sitting at the dinner table.  This recipe solves that problem!  The potato slices are simmered in cream and are fully cooked before you assemble the casserole.  We have Emeril Lagasse to thank for this wonderful scalloped potato recipe.

Scalloped Potatoes
Serves 6

1 teaspoon unsalted butter
4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
3 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 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.

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.

Remove from the oven and let sit for 5 minutes. Serve hot.

http://www.foodnetwork.com/recipes/emeril-lagasse/scalloped-potatoes-recipe/index.html

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