Side Dishes:

Scalloped Potatoes with Cream

Comment on this recipe

"The addition of a sprinkling of chili powder or a few fresh herb leaves adds a special flavor -- be inventive."

Ingredients

1-1/2 tablespoons butter, divided
About 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
1/3 cup plus 3 tablespoons whipping cream, divided
1/3 cup chicken broth (homemade or canned)
Salt and pepper

Instructions

Preheat oven to 375 degrees. Rub 1/2 tablespoon of the butter over a 9-inch glass pie dish. Arrange 1/3 of the potatoes in prepared dish. Season with salt and pepper. Repeat layering and seasoning in two batches. Whisk 1/3 cup cream and broth in a small bowl. Pour over potatoes. Dot top with 1 tablespoon butter. Bake at 375 degrees, about 55 minutes, or until golden. Drizzle 3 tablespoons cream over potatoes. Bake an additional 15 minutes or until top is golden and potatoes are tender. Cool 5 minutes. Yield: 4 servings.

Patricia Bond
East Moline