Scalloped Potatoes

• portions: 10

Ingrédients

4Lbs Russet Potatoes (8 medium potatoes)

2 cups Heavy Cream

2 cups Whole milk

1 Tablespoon Fresh Thyme

Salt

Pepper

Garlic

2 1/4 cups grated cheddar cheese

Instructions

Preheat oven to 375°

Butter large rectangle pan

Peel potatoes and slice into 1/8 inch thick rounds

Combine milk, cream, potatoes, thyme, salt, and pepper in large pot

Bring to boil over high heat

Reduce heat to medium and simmer for 1 minute

Layer potatoes, cheese; repeat into pan until full

Cover pan with parchment-lined toil Bake 35-40 minutes until tender

Uncover and broil for 5 minutes

Let rest for 15 minutes before serving

Notes

Kendra starts peeling potatoes 1 hour and 45 minutes before desired serving time

Do NOT soak potatoes. You want the starch