Scalloped Potatoes


Large potatoes

Red onion

Garlic, smashed

Parmesan cheese, shredded


Pepper (optional)

Heavy cream

Pre-heat oven to 350˚

Rinse potatoes well. Do not peel. Slice potatoes with the skins on. Use a mandolin to slice the potatoes very thin. You can find a mandolin in any gourmet kitchen department of most stores. Combine first six ingredients. Do not add too much salt. You will suffocate the potatoes. Place the sliced potatoes randomly throughout a casserole dish.

Add heavy cream to the potatoes slowly so there is even distribution of the cream. You will know when you have the right amount of cream by pushing down on the potatoes. The cream should rise slightly above the potatoes when you press. Optional: sprinkle a little parmesan cheese on top; it is a great final addition. Cook covered for thirty minutes, then uncover and cook for additional ten minutes.