Scalloped Potatoes

This was always an absolute necessity with ham dinners when I was a kid. Everyone wants the crispy brown parts.

5-6 baking potatoes for a quart size casserole

About a 1 1/2 cups heavy cream

1-2 teaspoons salt

3-4 tablespoons butter

Peel and slice 5 or 6 potatoes depending on the size of your casserole, using metal slicing attachment with Cuisinart or mixer. The slices should not be paper thin. If you can almost see through the slices they are too thin, but the slices should be very flexible. I don’t know the millimeters for this. The Kitchen Aid mixer attachment has a skinny and a fat slicer. I use the skinny one.

Butter casserole. Set oven at 350 degrees.

You need a surprising amount of salt for this recipe. I usually run the slicer for a while, about one potato at a time then add a handful of slices to the casserole, and then liberally sprinkle salt over the layer, and continue by handfuls until the casserole is full.

Add heavy cream until you can see it almost cover the potato slices. About a cup. Have extra just in case you need a little more. It keeps well.

Dot top with butter. Cook uncovered for about an hour. It will turn brown on top and sides. Test for tenderness with a skewer if in doubt.