Scalloped Potatoes

Preheat oven to 350 F. In a small saucepan, combine cream and onions over medium to high heat until simmering. Keep a close eye on this, because it will VERY quickly boil over if you are not paying attention! Believe me, I still do it from time to time if I’m not careful. Continue simmering until onions are softened and cream has taken on a onion-y flavor, about 30 minutes. Then add salt and pepper to taste and strain mixture into a medium-sized mixing bowl.

Wash and peel your potato. Using a mandolin, thinly slice potato and place it in the bowl of cream. You can slice the potato by hand, but using a mandolin ensures exactly the same thickness of slices ensuring even cooking. Set aside to cool, just long enough that you will be able to comfortably put your hand into the cream.

Next, lightly spray a small (I used a small rectangle dish, 2-3 serving size) baking dish with non-stick cooking spray.

Once the cream has cooled, begin evenly layering the potatoes into your baking dish adding a light sprinkling of cheese in between every 2 to 3 layers. Once all potato slices have all been layered, press down on the potatoes to help compress them together. Top off the dish with a final sprinkling of cheese. Gently pour the remaining cream over the potatoes but no more than halfway up the baking dish. Too much cream and it will boil over in the oven!

Bake for 25 minutes or until you can easily slide a paring knife through the potatoes and the top has turned a lovely golden brown. Slice and enjoy!