Cheesy Scalloped Potatoes With Heavy Cream

1. 1

   Butter or oil a casserole dish that has a cover. I use a 10X10X2 inch corning ware dish and about 2 pounds of potatoes is just right for it.

2. 2

   I cut the ends off the potatoes and peel any bad looking skin but leave some that looks good. Slice a 1/4 inch or a little less into a large dish, add salt and pepper

3. 3

   Add the can of Cheddar Cheese and stir to coat the potatoes well. Add the shredded cheddar and fold in. Pour into the casserole dish. Pour the heavy cream over, enough to come up about half way.

4. 4

   Cover and bake for 1 hour, remove the lid and sprinkle on some more cheddar cheese. Bake 20 to 30 minutes longer. When the edges are getting browned well they are done. Enjoy

* Per serving · 4 servings · Values may vary.

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