Swiss Cheese Scalloped Potatoes
So versatile, not to mention creamy and delicious!
3 cups whipping cream
3 cups half-and-half
2 t. minced garlic
1/3 t. salt
½ t. pepper
5 cups (about 1 ½ pounds) Yukon gold potatoes, sliced 1/8 inch thick
½ cup and ¼ cup grated Swiss cheese, divided
In a large saucepan, place the whipping cream, half-and-half, salt, pepper, and garlic. Add in the potatoes making sure they are covered by at least ½ inch. Bring to a very slow simmer over medium-low heat, cooking for 45 minutes or more until the potatoes are tender. Be careful not to let them bubble up rapidly or the cream will curdle. For the last five minutes, add in the ½ cup Swiss cheese.
Transfer potatoes to a 2 ½ quart baking dish that has been sprayed with cooking spray. Top with the ¼ cup Swiss cheese. Bake them in a preheated 400° oven for about 20 minutes until they are bubbling and lightly browned. Be careful not to overcook.