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 foil 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

Rather than lined foil, you can leave off the topmost cheese layer, bake with just foil covering the pan, then add cheese for broil