I was initially really excited about this recipe because I've had baked scallop potatoes with cheese before and I thought they were really delicious. Definitely do not skimp on the cheese, but the potatoes could do with less cream mixture as the potato slices were swimming in it after cooking. We were not able to cook the dish for the entire 60 minutes required, so we turned up the oven's heat in an attempt to cook it that way, but it didn't work out. The potatoes were slightly hard and not fully saturated with the cream. I believe the Potatoes Au Gratin would be very tasty when cooked all the way! We have learned our lesson.
- Butter to grease the baking dish
- 2-1/2 cups heavy cream
- 1-1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 3 large Russet or Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
- 1 cup grated Parmigiano-Reggiano
- 1Preheat the oven to 350ºF. Grease an 8-inch baking dish with butter.
- 2In a mixing bowl with a pouring spout (or a large liquid measuring cup), whisk together the cream, salt and pepper.
- 3Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over the top.
- 4Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.