Alpine Dairy Scallops

• 6 medium potatoes, peeled and cut in thin slices
• 1 1/2 c. shredded Appenzeller cheese (6 oz.)
• salt and pepper to taste
• 1 c. heavy cream or whipping cream
• 2 Tbsp. grated onion
• 1/4 c. freshly grated Parmesan cheese (3/4 oz.)
• 1 Tbsp. paprika
• 1 Tbsp. snipped fresh parsley

1. Preheat oven to 325u0b0.
2. Lightly butter a 13 x 9-inch baking dish.
3. Layer 1/3 of the potato slices in prepared baking dish.
4. Top with 1/3 of the Appenzeller cheese.
5. Sprinkle with salt and pepper to taste.
6. Make 2 more layers of potato slices and Appenzeller cheese.
7. Stir cream and onion together.
8. Pour evenly over layered potatoes and cheese.
9. Combine Parmesan cheese and paprika in a small bowl; sprinkle over casserole.
10. Bake 2 hours until potatoes are tender and liquid is absorbed.
11. Garnish with snipped parsley. Makes 6 servings.

potatoes, appenzeller cheese, salt, heavy cream, onion, freshly grated parmesan cheese, paprika, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443255 (may not work)