Scalloped Potatoes With Heavy Cream And Cheese

• 2 lbs red potatoes, peeled
• 4 tablespoons butter, no salt clarified
• 1 cup grated emmenthaler cheese or 1 cup gruyere
• 1 1/4 cups whipping cream, room temperature
• 1/2 cup milk, if needed, boiled and kept warm
• black pepper

1. First: Please read the introduction.
2. Slice the potatoes into 1/8 inch slice.
3. Place in bowl and cover with cold water.
4. Let soak for at least an hour.
5. Drain well and pat dry.
6. Heat oven to 300u0b0F.
7. Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
8. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
9. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
10. Heat the cream, VERY GENTLY, until butter begins to appear.
11. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
12. Bake for 1 1/2 hours until top is lightly browned.
13. The cream should have absorbed into the potatoes, which should be tender, not mushy.
14. Remove from oven and let sit for 10 minutes, loosely covered.

red potatoes, butter, emmenthaler cheese, whipping cream, milk, black pepper

Taken from www.food.com/recipe/scalloped-potatoes-with-heavy-cream-and-cheese-205210 (may not work)