Scalloped Potatoes

Oxmoor House
8 servings


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1 shallot, minced
1 large clove garlic, minced
1/2 teaspoon dried crushed red pepper
3 tablespoons butter or margarine, melted
1 1/2 cups whipping cream
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 pounds red potatoes, unpeeled and cut into 1/8
1 cup (4 ounces) shredded Gruyère cheese
1/4 cup freshly grated Parmesan cheese


Cook first 3 ingredients in butter in a Dutch oven over medium heat, stirring constantly, until tender. Add whipping cream and next 3 ingredients; bring to a boil, stirring occasionally. Stir in potato.

Spoon mixture into a lightly greased 2 1/2-quart shallow baking dish; sprinkle with cheeses.

Bake at 350° for 1 hour or until potato is tender. (Cover with aluminum foil the last 10 minutes of baking, if necessary, to prevent excessive browning.) Let stand, covered, 10 minutes.

Created date

October 2003