SCALLOPED POTATOES

If all you have in your kitchen right now are some potatoes, cream

and butter....PERFECT!

These scalloped potatoes are one of our favorite side dishes of all time. They can

be eaten for breakfast, lunch, and dinner. They can be eaten all day, 

everyday. That is probably why I don't make them too often,

since it's not exactly a "skinny" side dish

These scalloped potatoes are comfort food and taste FABULOUS. It's worth 

every CALORIE....

Grab about 5 potatoes.

Peel the potatoes and cut them into slices, neither especially thin nor

especially thick. Put them in a pot of water so they 

don't brown up while you slice the rest.

Drain the potatoes in a green colander.

Put the potatoes in a large pot and add in...

2 cups of heavy cream

2 cups of whole milk

several slices of butter

salt & pepper

few sprigs of fresh thyme

Bring the pot to a boil and cook at a robust simmer or gentle

boil (however you like to think of it) until verging on

tender, but not dissolving into mush.

The pan might be hell to clean afterwards but well worth the struggle :)

Grease up a nice oven proof serving dish with butter.

Start ladling in almost sludgy milk and potatoes mixture in.

Keep pouring :)

Dot the top with more butter (yes I said more butter) and few sprigs of thyme.

Off to the oven at 400 degrees for 15 minutes or until the potatoes

are bubbly and a bit brown on top.

Let the potatoes cool just bit before serving or not....Can't wait that long :)

This is the most labor saving way to cook potatoes for sure,

and the most deliciously seductive too!

These scalloped potatoes reheat well as an accompaniment to cold

roast pork, or indeed anything in the days that follow.

Enjoy!

P.S.

Great for that sneaky midnight snack from the fridge :)