Who doesn’t love potatoes, so versatile and the perfect accompaniment for just about any meal. Scalloped potatoes are simple to make, what could be considered the trickiest part is slicing the potatoes thin enough, doing by hand is a bit tedious but doable, that is why I like to use the slicing attachment on my food processor, a mandolin is another great option. Delicious with meat, fish or poultry, you can’t go wrong with this side dish. Here’s how to make it:

Scalloped potatoes

Serves 4-6 depending on serving size

4 large potatoes (russet or Yukon gold) peeled and thinly sliced

1 c leeks or onion sliced thinly

2-4 tbs flour

1 1/2 -2 c heavy cream, half and half or whole milk

salt and pepper

butter for baking dish

grated cheese (I like gruyere)

Slice potatoes and onion, set aside. Butter baking dish or dishes. Pre heat oven to 375 degrees. Pat the potatoes dry with a paper towel, layer in baking dish slightly overlapping , season with salt and pepper, sprinkle a little of the flour on top of the potatoes, now scatter some of the onions on top. Repeat with a layer of potatoes, salt and pepper, flour and onions keep repeating the layering ending with the potatoes. Add the cream slowly you don’t want it covering the potatoes, halfway is fine, sprinkle with the grated cheese. Bake approximately 45-60 minutes uncovered. If the cheese is not browned place under the broiler for a minute or two.

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