Scalloped Potatoes

The kids introduced me to a game called 2048.  Darn them!  I have an addictive personality.  I think it’s why I never tried drugs.  I didn’t trust myself to stop.  The game is like being in Vegas – the clock is hidden so you don’t realize how long you’ve been sitting there playing it.  I don’t even really understand how to win nor have I figured out the strategy.  It’s a 4x4 grid, the blocks start at 2 and multiply as you make matches and the highest block that I have achieved is 512.

These potatoes are addictive too.  Simple to make, rich and creamy to eat.  Another Southern Living recipe that is fit to pass along.  

Ingredients 

Scalloped Potatoes

1. 2 lb Yukon gold potatoes, peeled and thinly sliced
2. 3 c whipping cream
3. 2 garlic cloves, chopped
4. 1 ½ t salt
5. ¼ t freshly ground pepper
6. ½ c grated Parmesan cheese

Preheat oven to 400. Layer sliced potatoes in a 13 x 9 in or 3 quart baking dish

Stir together cream, garlic, salt and pepper in a large bowl.  Pour cream mixture over potatoes.

Bake at 400 for 30 minutes, stirring gently every 10 minutes.  Sprinkle with cheese; bake 15-20 minutes or until bubbly and golden brown.  Let stand on a wire rack for 10 minutes before serving.