SCALLOPED POTATOES

Hi Tracey - How serious are you about cholesterol. My scalloped potato recipe is the easiest ever, however, you can't be concerned about calories or cholesterol. I learned this from my chef step-son-in-law.

butter or margarine
finely chopped garlic
6 good size potatoes, peeled and sliced thin
1 quart heavy cream
salt and pepper (to taste)
Swiss cheese, shredded (optional)

In a Corning Ware-type baking dish - mix up some butter/ margarine with some jarred garlic and generously grease the sides and bottom of the baking dish with this mixture. Then, add potatoes.

Heat heavy cream almost to boiling and pour over raw potatoes just to cover them. Add salt and pepper to taste.

Bake uncovered at 350 degrees F for approximately 1 1/2 hours, or longer - test by piercing with a fork for tenderness. Should be very soft. It will also be nicely browned and have a lovely thick garlicky cream sauce that will not separate as so many white sauces or cream sauces do. Heavy cream can tolerate heat without separating.

Now, to really make your arteries scream, my son-in-law, about 2/3 of the way through the cooking time, adds a fair amount of shredded swiss cheese into the dish, stirs it up a bit, then lets it continue baking until done. Not for the faint of heart, (no pun intended, but delicious!)