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Ultimate Scalloped Potatoes




Source of Recipe


The San Francisco Ferry Plaza Farmer's Market Cookbook


Recipe Introduction


A deliciously simple recipe


List of Ingredients




3 large russet potatoes, peeled & cut into 1/2-inch cubes
salt
4 T. butter, melsted
1 C. half-and-half, or as needed
freshly ground white pepper
finely chopped fresh chives and/or parsley for garnish


Recipe



Preheat oven to 350°.

In a saucepan, combine potatoes with cold water to cover & a large pinch of salt. Bring to a boil over high heat, reduce heat to medium, & simmer until the potatoes are tender when pierced with a knife, about 5 minutes. Drain the potatoes & transfer to a baking dish. Pour the butter & then the 1 cup half-and-half evenly over the potatoes and season with salt & pepper. Add a little more half-and-half if needed to cover the potatoes completely.

Place the potatoes in the oven & bake until most of the liquid is absorbed, about 30 minutes. Remove from the oven, sprinkle with chives or parsley, and serve.