I had lots of fun last night. I still have half a pitcher of Gimlet’s left in the fridge if anyone is thirsty….
Here is the scalloped potato recipe:
Recipe adapted from The Way to Cook by Julia Child (Knopf, 1993).
1 1/2 to 2 cups heavy cream
1 1/2 to 2 cups half-and-half
1 large clove of garlic, pureed
Salt and freshly ground white pepper
1 bay leaf
2 to 2 1/2-pound boiling potatoes, peeled and sliced (6 to 7 cups)
3 to 4 tablespoons grated Swiss cheese
Pour 1 1/2 cups each of heavy cream and half-and-half into saucepan or glass bowl. Stir in the garlic, 1/2 teaspoon salt, several grinds of white pepper and the bay leaf. Heat mixture on top of stove, or warm in microwave. This helps the garlic to permeate the cream.
Slice potatoes thinly. You can use a mandolin to slice the potatoes if you have one.
Butter a baking dish well (I used an earthenware pan) and place sliced potatoes in layers in the dish. Pour the cream mixture over the potatoes adding more cream if necessary, to cover the potatoes by 1/2 inch. Sprinkle grated cheese on top of dish. Cover dish with foil.
Preheat oven to 425 degrees. Set pan in the upper middle level of the oven and bake until bubbling hot and lightly browned on top, about 50 – 60 minutes. Remove foil and continue to bake until the top is nicely browned, approximately 15 mins more.
Makes 6 servings