Garlic Scalloped Potatoes

There are many ways to make this simple, satisfying potato dish. This method is among the easiest and can be modified in infinite ways. Its so easy even a 9- year old can do it!. These warm and delicious garlic scalloped potatoes are the perfect addition to any hearty dinner. I got this recipe from "Entertaining" by Martha Stewart - the 'Guru' for home making. Even after a brief stay behind bars ( accused of insider trading her corporation's stock ) she retained her ability to earn money. While it may not be at the rate she had before, she is still worth $638 million, good enough for number three on the Forbes list behind Oprah Winfrey ($1.5 billion) and J.K. Rowling - author of Harry Potter ($1.0 billion).
Okay, lets get back to the potatoes..

One tip, which was told to us after we finished making this dish for the first time, is use a shallow casserole dish! The one we used then, ended up stacking the potatoes a little too high and we had to add a half hour or so to the cooking time. The potatoes absorb the liquid as they cook, the cheese melts (if you want to add cheese), the top gets browned. What you don't want is crispy browned on top and not-cooked-enough potatoes inside. If you need a faster cooking time, someone recommends boiling the potatoes first for a few minutes.

Garlic Scalloped Potatoes
Serves 14 to 20
3 pounds yellow potatoes, peeled and sliced very thin
2 cloves garlic
6 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 1/2 pints heavy cream
Directions
1. Preheat oven to 325 degrees.
2. Rinse sliced potatoes in cold water. Pat dry in a towel.

3. Rub a shallow earthenware dish with garlic cloves and butter well.

4. Arrange the sliced potatoes in layers in the dish, seasoning between each layer with salt and pepper.

5. Dot with remaining butter and pour cream over potatoes.

6. Bake until cream has been absorbed by the potatoes, 1 hour and 20 minutes.
7. Increase heat to 400 degrees. Cook until top has browned, about10 minutes.

Serve immediately.

sedap!!! tu sebab makin montel..