Who's In Charge of the Potatoes?

Recently I had over some girlfriends for dinner, and they so enjoyed the potatoes that I thought you blog readers might enjoy the recipe, too. This recipe was given to me about 10 years ago from a cookfriend, and it has trumped all of my other potato casserole recipes. I have tweeked it just a touch with the addition of the minced jalapeños after having a similar dish at Fleming's Steakhouse. As it turns out, the spark from the jalapeños was what everyone most enjoyed. It can be made several hours ahead of time, and though the specified Gruyere cheese is wonderful, I have substituted with a combination of cheddars and fresh Parmesan with excellent results. Just be sure and spray that foil with Pam or the cheese will stick mercilessly. And know this: it can sit on the counter for a half hour or more if you can't break away from the beautiful fall evening on the patio. Just keep it covered to hold in warmth. 

Scalloped Potatoes

sauce:

2 c. heavy cream   

3 T. buttermilk   

2 T flour or cornstarch

1/4 cup minced jalapeño peppers

Bring these ingredients to a boil in saucepan (nonstick preferably for easy cleanup). Let stand until ready to pour over potatoes.

place in non-stick sprayed 9x13:

3 lbs. red or Yukon potatoes, sliced thin (no need to peel!)

salt and pepper (I like Montreal Steak Seasoning)

3 cups Gruyere cheese

Pour sauce over potatoes; top with cheese. Cover with foil which has been sprayed with Pam. Bake @ 350° for an hour or so.