potatoes chantilly

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these potatoes are absolutely delicious.  if you are looking for a recipe for old-fashioned scalloped potatoes that is creamy and extremely tasty, look no further.  i used two different recipes to come up with the outcome of a classic look and an upscale taste.  i used 3 Yukon gold potatoes and 3 red potatoes for this casserole dish to serve at thanksgiving.

to make the potatoes:

use a mandolin to slice the potatoes in flat circles, 1/8 inch thick using the measure on the mandolin. layer the potatoes in the oiled dish. on each layer, season with salt, ground pepper and parsley flakes. and, add a layer of shredded Gruyère cheese and small pats of margarine, about 2 tablespoons total for the whole casserole.  i used one block of cheese for this recipe.  next, pour over 1/2 cup of cream or half and half.  i used half and half.  finish the casserole with seasonings and cheese, as in the other layers.

bake in a 425 degree pre-heated oven for 30 minutes.  then, add foil to the top of the casserole and bake at 350 degrees for another 30 minutes.

similar recipes will use russet potatoes, nutmeg, skim milk, garlic, or cheddar cheese.  any of these options could be tried, however; i love this combination of ingredients.  certainly this is not low-calorie, but it is a wonderful holiday potato offering.

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