Scalloped Potatoes

🥘 Ingredients

• Swiss cheese
  3.5 Tbsp
• bay leaf
  1
• garlic
  1 large clove
• half-and-half
  1.5 c
• heavy cream
  1.5 c
• potatoes
  2.25 lbs
• salt
  1/2 tsp
• white pepper
  1 dash

🍳 Cookware

• saucepan
• baking and serving dish

1. 1

   Pour heavy cream and half-and-half into a saucepan .

   heavy cream: 1.5 c, half-and-half: 1.5 c
2. 2

   Stir in garlic (pureed), salt , white pepper (several grinds), and the bay leaf .

   garlic: 1 large clove, salt: 1/2 tsp, white pepper: 1 dash, bay leaf: 1
3. 3

   Slice potatoes (6 to 7 cups) evenly 1/8 inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by 0.5 inch.

   potatoes: 2.25 lbs
4. 4

   Bring to below the simmer and maintain at just below the simmer for ⏱️ 1 hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan.
5. 5

   When tender, correct seasoning and turn them into a buttered baking and serving dish ; spread on Swiss cheese (grated).

   Swiss cheese: 3.5 Tbsp
6. 6

   !!! tip May be prepared to this point several hours in advance. Cover when cool, and refrigerate.
7. 7

   About ⏱️ 20 minutes before serving, set in the upper middle level of the preheated oven at 425°F and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy.