Recipes

Recipe: EASTER WEEK: EMERIL'S SCALLOPED POTATOES

Easter weekend is approaching, which means it's time to plan your Sunday meal. This week, we'll share some traditional Easter table recipes. Today's is from foodnetwork.com, courtesy of chef Emeril Lagasse.

INGREDIENTS

1 teaspoon unsalted butter

4 cups heavy cream

2 teaspoons salt, divided

1 teaspoon freshly ground black pepper

3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices

8 oz. Swiss cheese, grated



DIRECTIONS



Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with the butter and set aside.



Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.



With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.



Remove from the oven and let sit for 5 minutes. Serve hot.

  Comments