Chef's Quick Tips: Scalloped potatoes

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This week Chef Bill Hall of Roasted in Stamford shares with Tina Redwine various holiday recipes.

Scalloped potatoes  

One 8x10” baking dish
4 to 6 russet potatoes, peeled and sliced thin
two cups heavy cream
two cups half and half
salt and pepper to taste 
optional 1 cup grated Gruyere cheese and one cup sautéed onions
    

Directions:

Place sliced potatoes in baking dish
Mix together cream and half and half. Season with salt and pepper. 
If using the optional Gruyere cheese and sautéed onions mix into the sliced potatoes.
Pour the cream mixture over the potatoes. Cover the potatoes with foil.
Bake in a 350 degree oven for 40 minutes or until tender. Remove foil and bake 10 minutes more until nicely browned on top. Enjoy!

Contact: 

Bill Hall

Roasted

148 Bedford St, Stamford, CT 06901

realfoodroasted.com

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