Scalloped Potatoes
3 lb. yellow potatoes
1 onion, sliced
1/2 lb. parmesan, grated
1/2 lb.gruyere cheese, grated
2 cups half and half
2 cups heavy cream
salt and pepper to taste
Preheat the oven to 375 degrees. Butter a 13x9 inch baking dish. Use a food processor to cut all the potatoes into 1/8 inch slices. Mix the cheeses together. Arrange 1/3 of the potatoes in the dish, overlapping slightly. Top with 1/2 of the onions and 1/3 of the cheese. Do another identical layer, then top with a final layer of potatoes. Whisk the half and half and whipping cream together in a mixing bowl. Season to taste with salt and pepper, then pour over the potatoes. Cover loosely with foil and bake until the potatoes are tender and the liquid thickens (about 75 minutes). Remove the foil. Submerge the potatoes by pressing them down with a spatula. Sprinkle the remaining cheese on top and bake until the cheese melts and begins to brown at the edges.
Our comments: Hays just uses a quart of cream (no half and half). If you want a change, leave out the cheese and layer in this mushroom saute:
6 Tbsp. butter
1 1/2 lb. mushrooms, coarsely chopped
5 cloves garlic, minced
2 tsp. thyme
1 tsp. ground rosemary
2 cups chicken stock
Melt the butter in a large pot over high heat. Add all the mushrooms and sauté until the liquid evaporates. Stir in the garlic, thyme and rosemary and sauté for another minute. Add the chicken stock and sauté until the liquid evaporates, stirring often. Season with salt and pepper. Remove from heat and allow to cool.