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SCALLOPED POTATOES(whipping cream)




Source of Recipe


BBR


Recipe Introduction


Posted by: jimmyk***********It always gets rave reviews and is so easy to make, too! This recipe came from the Chuck Muer Restaurant "Big Fish" in Dearborn, Michigan. This recipe along with other favorites came from their cookbook, "The Simply Great Cookbook II".



List of Ingredients




6 medium size whole Idaho potatoes, peeled
3/4 cup white onions, sliced thin julienne cut
2 cloves garlic, chopped fine
1 quart heavy whipping cream
1½ teaspoons salt (or to taste)
1½ teaspoons ground black pepper (or to taste)


Recipe



Preheat oven to 350 degrees.
Slice the peeled potatoes very thin (as for potato chips) Using a Cuisnart is great for this and the onions too.
Use a 10 inch casserole dish. I usally coat it with a non-stick spray.
Mix the potatoes, onions, garlic, salt and pepper together. Place into the casserole dish.
Add the heavy cream.
Cover with foil and bake for 1 to 1½ hours. Test the potatoes, they should be almost tender. Remove the foil and brown the potatoes for about another 15 to 30 minutes or until all the potatoes are nice and tender with a golden brown top.

Serves 6