Scalloped potatoes was always one of my favorites as a kid. This version is a bit different from my Mom's recipe, but absolutely delicious.
Parmesan Scalloped Potatoes
6 tablespoons butter
5 clove garlic, minced
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds potatoes, peeled and cut into 1/8-inch-thick slices
2 cups parmesan cheese, grated
1 cup shredded cheddar (or whatever cheese you like)
Preheat your oven to 375 degrees. Coat a large baking dish with non-stick cooking spray.
In a small saucepan, melt the butter, add the garlic and cook for about 1 minute. Add the cream, bring to a boil, and cook until reduced by one third (about 15 minutes). Stir in the salt and pepper.
In a large bowl, combine the potatoes and two thirds of the cheeses. Stir in the cream mixture until potatoes are evenly coated. Transfer the mixture to the prepared baking dish and level with a spatula or spoon. Cover with aluminum foil and seal the edges. I also usually place the baking dish on a cookie sheet just in case the cream mixture bubbles over the edge of the dish (saves me from needing to clean up a big mess in the oven).
Bake the potatoes for 45 minutes. Remove the foil and sprinkle the remaining cheese on top. Continue baking, uncovered, until the potatoes are tender when pierced with a fork and the cheese as browned, about 30 more minutes.
Remove from the oven and let rest of 5 minutes before serving.
slightly adapted from 'Nordstrom Entertaining at Home Cookbook'