Recipes:
## **Scalloped Potatoes**
**Serves 6**
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### **Ingredients**
* 6 medium Russet potatoes, peeled
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup whipping cream
* 1/3 cup butter
* 1/2 cup shredded Cheddar cheese
* 1 tablespoon snipped fresh parsley, or 1 teaspoon dried parsley
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### **Make Ahead**
Prepare and bake the scalloped potatoes as directed through step 4. Let stand at room temperature for up to **4 hours**. Reheat or serve at room temperature.
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### **Variation**
For a traditional French gratin, add **1 teaspoon each dried thyme and minced garlic** and replace the Cheddar with **Gruyère cheese**.
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### **Directions**
1. Preheat oven to **325°F**. Cut the potatoes into julienne strips. Place in a greased **2-quart casserole**.
2. Sprinkle with salt and pepper. Cover with foil. Bake for **45 minutes** or until tender.
3. Heat whipping cream and butter in a saucepan until butter melts. Pour over potatoes.
4. Sprinkle with Cheddar. Bake, uncovered, for **15 minutes longer** or until lightly browned. Remove from the oven and sprinkle with parsley. Serve hot.
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### Make It Quicker
* For quick and easy preparation, peel the potatoes with a swivel peeler and then slice them in a food processor. If the potato is too large for the feed tube, cut in half vertically.
* To jump-start the potatoes, microwave on **HIGH for 10 minutes**, then place in the oven to finish cooking.
