SCALLOPED POTATOES

**You may be hard pressed to find garlic as an ingredient in my recipes.  That’s because I have a pretty severe food sensitivity to garlic.  Even smelling it as it cooks or being in a restaurant that uses it as a predominant ingredient is a problem.  Yes my family has to suffer because of it’s absence, but they enjoy eating garlic when they eat out.  I have found that basil is generally a great substitute because it mimics the tone of garlic in most recipes.  However, I do recommend garlic in this recipe (I think it’s the only one).  I hope you enjoy this great dish!

1 small clove garlic**--chopped

1 medium sweet onion—chopped

1 large red bell pepper—chopped

3 T. butter

1 and ¼ cups milk

1 and ½ cups half & half or heavy cream

½ t. salt

1 and ½ t. black pepper

2 and ½ pounds (more or less) of red new potatoes, cleaned but unpeeled, cut into very thin slices (about 1/8” thick)

2 cups (more or less) Gruyere or Swiss cheese

1 cup (more or less)  shredded Parmesan or Parmesano-Reggiano cheese

Instructions:

*Saute  garlic, onion and red bell pepper in a dutch oven or a large deep-sided skillet  for 2-3 minutes.  Add milk, cream, salt and pepper.  Add the sliced red potatoes; bring mixture to a boil over medium heat, stirring often.  Turn down to simmer and allow mixture to simmer for approximately 7-9 minutes. 

*Spray a  9x11 Pyrex baking dish with PAM.

*Place the dish on top of a baking sheet with sides (to take care of bubbling over as it cooks)

*Spoon potato mixture into prepared dish.

*Sprinkle with both cheeses. 

*Bake at 350 degrees for 45 minutes to one hour or until bubbly and golden brown.  Tent the dish with aluminum foil if it begins to get too brown before cooking is finished.

*Remove from oven and let sit for 30 minutes before serving.  The sauce will thicken as it sits.