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Scalloped Potatoes

 2 large Russet Potatoes, washed and sliced
 ½ cube butter
 2 tbsp Chopped Garlic
 1 cup Whipping Cream
 1 med Shallot, thinly sliced
 2 cups Shredded or crumbled cheese (I used Swiss, but have used parm, blue, cheddar, just to name a few)
 Salt and Pepper to taste

Place butter in a pan, and melt. Add garlic to butter, and stir. Add cream and warm to a low boil. Add Salt and pepper.


Place the ½ of the potatoes, shingled into an oven safe pan. Top with ½ of the shallot and ½ of the cheese.


Repeat, and pour the cream over. Place the last of the cheese over the top.