Scalloped Potatoes With Heavy Cream and Cheese

READY IN: 2hrs 40mins


  • 2
    lbs red potatoes, peeled
  • 4
    tablespoons butter, no salt clarified
  • 1
    cup grated emmenthaler cheese or 1 cup gruyere
  • 1 14
    cups whipping cream, room temperature
  • 12
    cup milk, if needed, boiled and kept warm


  • First: Please read the introduction.
  • Slice the potatoes into 1/8 inch slice.
  • Place in bowl and cover with cold water.
  • Let soak for at least an hour.
  • Drain well and pat dry.
  • Heat oven to 300°F.
  • Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
  • Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
  • Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
  • Heat the cream, VERY GENTLY, until butter begins to appear.
  • Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
  • Bake for 1 1/2 hours until top is lightly browned.
  • The cream should have absorbed into the potatoes, which should be tender, not mushy.
  • Remove from oven and let sit for 10 minutes, loosely covered.