Scalloped Potatoes

I would like to attempt this in a slow cooker someday…

3 lbs Yukon Gold potatoes, peeled & sliced very thin
2 ½ c milk
1 c heavy cream OR ¾ c milk & ¼ c butter
1 t minced garlic OR 1 clove, minced
3 T butter, softened
5 oz cheese, shredded <- Gruyere, Swiss or Cheddar
Salt and pepper

How To:
Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes, 2 ½ cups of milk, and garlic in a large saucepan over medium heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

Scoop out the potatoes from the milk (Martha suggests placing a colander over a large bowl to drain potatoes, but that’s a big pot with boiling milk and hot potatoes primed to launch themselves out onto the delicate skin on your hands and wrists. Scooping is safer – use a big slotted spoon. You’ll be fine.). You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.

Grease a 3 1/2-quart oval baking dish with butter. Arrange half of the sliced potatoes in the baking dish; then add 1-2 ounces of the cheese. Season with salt and pepper. Add the remaining potoatoes. Dot with butter and pour the reserved cooked milk over the potatoes. Add the cream or additional milk plus butter combo. Sprinkle cheese over top.

Bake until cheese becomes golden brown and milk had thickened; about 75 minutes. Let rest 5 minutes before serving.

Protein Option: I served this with turkey and gravy purchased premade from our local butcher shop.

Kids Option: Told them this was a variation of mashed potatoes. Which they love. They sort of bought it…

(adapted from a Martha Stewart recipe)

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