Father Tim's Scalloped Potatoes
|Half and half||4 Cup (64 tbs)|
|Garlic||2 Clove (10 gm), pressed (Large Cloves)|
|Freshly ground white pepper||1⁄2 Teaspoon|
|Red potatoes||3 Pound, peeled and sliced 1/8 inch thick|
|Vegetable oil||2 Tablespoon (For The Baking Dish)|
|Freshly grated parmesan cheese||3 Tablespoon|
In a large saucepan over medium heat, combine the half-and-half, garlic, bay leaf, salt, and pepper.
Add the potatoes.
Bring to a simmer and simmer for 30 minutes, or until the potatoes are tender.
Make sure the liquid is just simmering and not scorching on the bottom of the pan.
Preheat the oven to 425°F.
Coat a large baking dish with vegetable oil.
Adjust the seasoning with salt and pepper and transfer the potatoes and sauce to the baking dish.
Sprinkle the Parmesan on top and bake for 20 to 25 minutes, or until the cream is bubbling and the top is lightly browned.