Ok, so this is another Paula recipe...what can I say...I told you I love her! The rest of the recipes in the countdown are my own (not sure if that is a good or bad thing for you)! These potatoes are just a really rich, delicious version of regular scalloped potatoes. I love that they can be made a day ahead of time. Aren't we all looking for ways to work ahead...
1 (5 lb.) bag Yukon gold potatoes
2 shallots, minced
2 teaspoons salt
1 (8oz.) package shredded six cheese Italian blend
2 cups heavy whipping cream
3/4 cup water
Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish. Place on a rimmed baking sheet.
Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.
In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 1 1/2 hours. Uncover, and bake 20-30 minutes, or until lightly browned.
Makes 10-12 servings
Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking.