If you mention scalloped potatoes in any McGowan house this is the recipe that will come to mind. It is a perfect side dish for ham, or any other dish that cries out for scalloped potatoes. Once you’ve tried it, it will be your standard version of the dish.
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Creamy Scalloped Potatoes
Instructions
Peel the potatoes, dropping them into a bowl of cold water to cover. With the thin slicing blade of a food processor or a sharp knife, slice them 1/8 to1/4 inch thick. Place in a bowl of cold water for 5 to 10 minutes.
Preheat oven to 375 degrees. Heavily butter a 9x13 baking pan. Dry the potatoes well with paper towels. Overlap half the potatoes in a lengthwise rows in the bottom of the dish. Sprinkle lightly with salt, pepper and half the cheese. Repeat second layer of potatoes in same manner. Sprinkle with salt and pepper and remaining cheese. Pour 3/4 cup cream over the top. Bake , uncovered, in center of the oven for 40 minutes. If serving immediately continue bakeing for 15 to 20 minutes or until the top is golden brown and the potatoes are tender.
If desired, the gratin may be baked for 40 minutes and then covered and held at room temperature for up to 3 hours. Before serving, pour an additional 1/4 cup cream over the top and bake at 375 uncovered for 15 to 20 minutes.
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