Scalloped Potatoes

I hated scalloped potatoes as a child. In fact, I hated most potatoes, even mashed potatoes. I am not sure when I began enjoying them, but eventually I discovered how delicious they were.  I did like French fries, but Miss F isn't even interested in them.  Miss F has the same potato aversion, but I hope she comes around soon. I will keep offering and she will probably continue to declare that she doesn't enjoy them.  C loves all cheesy potato dishes, so I knew these would be a hit with him. These potatoes are always nice for a group, they take little hands on time before serving, though they do take up valuable oven space. I adapted the recipe from Williams-Sonoma.

Scalloped Potatoes

2 teaspoons kosher salt
½ teaspoon freshly ground pepper
3 ¾ pounds baking potatoes
2 cups shredded white cheddar cheese
3 cups half and half
3 tablespoons flour

Preheat an oven to 350 degrees. Generously butter a 9-by-13-inch baking dish.

Mix together the salt and pepper. Peel the potatoes and thinly slice into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with about one-fourth of the salt mixture. Top with one-third of the cheese and a tablespoon of the flour and season with about one-third of the remaining salt mixture. Top with half of the remaining potato slices, half of the remaining cheese another tablespoon of flour, seasoning with half of the remaining salt mixture as you go. Finish with the remaining potatoes, cheese and flour; season with the remaining salt mixture.

In a small saucepan, heat the half and half over medium-high heat until it is simmering. Pour the hot half and half evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.

Bake for 1 hour. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot.

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