Scalloped Potatoes

Scalloped potatoes are not health food. However, they are incredibly easy to make, and always get rave reviews.

When Tracie came up for Thanksgiving, she told me she had never eaten scalloped potatoes that were not from a box.

You can imagine the horror on my face at the thought of boxed scalloped potatoes. That's not food. That's chemicals and processing.

So I was happy to introduce her to the real thing. Which she loved.

I was almost embarrassed to tell her how easy it was to make.

So if you're planning to serve scalloped potatoes to your family, serve the real thing, made with real potatoes and hormone-free dairy products. And serve a bunch of greens on the side to counteract the whipping cream and cheese. Everyone will love you for it.

A note on the cheese: At Thanksgiving I used a mixture of aged gruyere, smoked cheddar and jack because that's what I had in the fridge. Plain swiss or cheddar are good too, and sometimes a little blue cheese in the mix is nice.

Scalloped Potatoes
6 baking potatoes
butter for greasing dish
1 1/2 cups milk
1 1/2 cups whipping cream
2 cloves garlic, minced
1 1/2 cups grated cheese

Preheat oven to 375°.

Peel and thinly slice potatoes and layer them in a greased 1 1/2 quart cassserole or gratin dish.

Stir together milk, cream and garlic. Season with salt and pepper to taste. Carefully pour over potatoes.

Sprinkle cheese evenly on top.

Place the dish on a baking sheet in case it bubbles over. Bake 1 hour 30 minutes until potatoes are tender and top is nicely browned. (Cover with foil part way through if necessary to keep the potatoes from getting too brown.)

Serves 6-8