How to Make Scalloped Potatoes With Swiss Cheese

The term scalloped potatoes once referred to the method of stuffing mashed potatoes, milk and butter into scallop shells and baking them with cheese. Recently, the name has come to refer to the traditional French dish known as potatoes au gratin. This recipe yields six servings of scalloped potatoes with Swiss cheese.

Things You'll Need

• 2 lbs. Idaho potatoes Potato peeler Large bowl Baking dish 4 tbsp. butter Paper towels Kosher salt Ground black pepper 1 cup grated Swiss cheese 1/2 cup whole milk 1/2 cup cream

Instructions

1. Rinse the potatoes under cold water and remove all the eyes, which are small white growths that appear on the surface of the potato. Remove the skin from the potatoes using a potato peeler.

2. Cut the potatoes into small 1/8" slices and soak them in a bowl of cold water for 5 to 10 minutes. Coat the interior of a large baking dish with 1 tbsp. of butter. Drain the potatoes from the water and pat dry with paper towels.

3. Cover the bottom of the baking dish with half of the potato slices. Season the potatoes with salt and pepper and sprinkle 1/2 cup of grated Swiss cheese on top.

4. Use the remaining potato slices to form a second layer on top of the first. Sprinkle with salt and pepper and cover with remaining Swiss cheese. Preheat the oven to 375 degrees Fahrenheit.

5. Combine the milk and cream in a saucepan and bring to a simmer over medium heat. Pour the liquid over the potatoes and place chunks of the remaining butter over the top of the scalloped potatoes.

6. Transfer the baking dish into the oven and allow the scalloped potatoes to bake for 1 hour, or until the potatoes are tender. Remove the dish from the oven and serve immediately.

Tips & Warnings

• Reduced fat or skim milk can be used in place of whole milk. A 10" baking dish with a depth of at least 2" should be used in this recipe, if available. 1 cup of cream can be used in place of the 1/2 cup of cream and 1/2 cup of milk, if desired, but the temperature must be kept below simmering, or it will curdle.

References

• Book: Masters of American Cookery; Betty Fussell and Mary Frances Kennedy Fisher; 2005