How to make a super easy scalloped potato with cheese, or au gratin potatoes, or pomme dauphinoise au gratin. This recipe is gluten free and ridiculously simple yet delicious #scallopedpotatoes #augratin #potatorecipe #potatobake

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Recipe for a 9x5 baking dish

5 lbs potato (about 5-8 large potatoes) (russet, Yukon gold, or quennebec)
1 litre (give or take)of heavy whipping cream 36%
1 head of garlic or about 1/4 cup chopped (you can add less or more)
1 cup shredded Parmesan
1 cup cheese of your choice (cheddar, gueyere, havarti) we recommend aged white or gueyere
Generous amount of salt and pepper (taste the cream and
adjust to your liking)
3/4 cup (approximately) of cheese to garnish the top (mozzarella is nice for a cheese pull)

Preheat oven to 330 F.
Dump all ingredients into a greased baking dish (we forgot to do this in the video; just makes for easier clean up). You may not need all the cream. Make sure to press all the potatoes evenly and to fill the corners. Sprinkle top with cheese and cover with parchment and then with foil. Cook for about 1.5 to hours or until potatoes are easily punctured with a knife. Remove parchment and foil and at this point you can add more cheese (the mozzarella) and bake at 350F for 10 minutes or until the top is nice and golden brown. Let this sit for 20 minutes before digging in.

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