Scalloped Potatoes

     I have always wanted to make scalloped potatoes and what better way to try them for the first time than in my dutch oven?  This recipe from a 1995 edition of Christmas with Southern Living seemed like a good, basic recipe.  I was pleasantly surprised to find them deliciously creamy and rich.  The only way you could improve upon them would be to crumble in some cooked bacon between the layers.  You don't even have to peel the potatoes, slice them thinly, layer in your oven and pour in the flavored cream.  It was a blustery day so I baked them in my 10 inch oven with 10 briquettes in a ring around the bottom and 24 on the lid.  After 45 minutes I sprinkled on the final layer of cheese and in less then 10 minutes they were golden brown.  Happily, the cream does not separate while cooking and if you let them sit in your oven for 15-20 minutes the last of the liquid will be absorbed into the soft, dreamy potato layers.

Scalloped Potatoes
1 shallot, minced
1 large clove garlic, minced OR 1 tsp garlic powder
1/2 tsp dried crushed red pepper, optional
3 Tblsp butter, melted
1 1/2 cups whipping cream
1 1/4 cups whole milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 1/2 pounds red potatoes, unpeeled and cut into 1/8 inch slices
1 1/2 cups shredded Gruyere OR Swiss cheese
1/4 cup grated Parmesan cheese

     Lightly oil or spray dutch oven.
     Layer potatoes in bottom of prepared oven.
     Mix melted butter, shallot, garlic, red pepper, whipping cream, milk, salt and pepper in medium bowl.
     Pour over layered potatoes.
     Cover and bake at 350 degrees for 40-45 minutes or until potatoes are tender when tested with a knife.
     Sprinkle on cheeses.
     Cover and bake for 5-10 minutes or until cheese has browned and is melted.

Layer potatoes in bottom of oven

Pour over cream mixture

Bake for 40-45 minutes then sprinkle with cheese

Bake until cheese has melted and browned

These are wonderfully creamy and good