Scalloped Potatoes with Cream
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"The addition of a sprinkling of chili powder or a few fresh herb leaves adds a special flavor -- be
1-1/2 tablespoons butter, divided
About 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
1/3 cup plus 3 tablespoons whipping cream, divided
1/3 cup chicken broth (homemade or canned)
Salt and pepper
Preheat oven to 375 degrees. Rub 1/2 tablespoon of the butter over a 9-inch glass pie dish. Arrange 1/3 of
the potatoes in prepared dish. Season with salt and pepper.
Repeat layering and seasoning in two batches. Whisk 1/3 cup cream and broth in a small bowl. Pour over
potatoes. Dot top with 1 tablespoon butter. Bake at 375 degrees, about 55 minutes, or until golden.
Drizzle 3 tablespoons cream over potatoes. Bake an additional 15 minutes or until top is golden and
potatoes are tender. Cool 5 minutes. Yield: 4 servings.