Potatoes Dauphinios (Scalloped Potatoes)-Take Two

Well, using the information I received from a waiter at “Les Chefs de France” in the France Pavilion at Epcot, I’m finally cooking my potato recipe right where I want it to be. The Potatoes came out tender, not soggy. The cream had hardened up and was not runny. My wife told me that they were great. I liked the way they turned out, although I believe I can “tweak” it to make it even better. By “tweaking,” I mean changing the spices to how I like it. For those of you who would like to try this recipe, here it is.

Scalloped Potatoes

Ingredients
• 1 teaspoon unsalted butter
• ½ clove of garlic
• 1 pint heavy cream
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon nutmeg
• ½ teaspoon paprika
• Pinch of flour
• 4 small Idaho potatoes, peeled and cut into 1/4-inch slices
• 8 ounces Swiss cheese, grated (add in a little cheddar cheese)

Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 15 minutes. Remove from the heat.

Rub casserole dish with cut garlic clove. Smear the inside of casserole dish with 1 teaspoon of butter. With a large slotted spoon, transfer potatoes to a prepared casserole dish, forming an even layer on the bottom. Cover with layer of cheese, and continue layering the potatoes and cheese, ending with cheese on top. Season cream with spices (salt, pepper, nutmeg and paprika) to taste. Pour cream into casserole dish. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.