OMG Scalloped Potatoes Au Gratin

Yes, I just combined scalloped potatoes and potatoes au gratin. And I did it on a whim. And the risk was WELL worth the reward. These potatoes are not for the faint of heart. But they are truly delicious. And rich. And succulent. And they might be some of the best potatoes I have ever had, let alone cooked myself. You can thank me later. I accept cash and alcohol.

Also, I made these in little individual sized trays for presentation sake, and they turned out really cool. So that's how I am posting them here. This recipe makes 4 servings.

Cheesy Factor (1 no cheese, 10 all cheese): 9.5

Dummy Factor (1 easiest, 10 hardest): 5

Time Factor (1 shortest, 10 longest): 6.5

Scalloped Potatoes Au Gratin

6 redskin potatoes, thinly sliced

1 pint heavy whipping cream

4 oz gruyere cheese, shredded

4.5 Tbl flour

salt

3 Tbl butter, cubed

4 mini loaf pans (disposable works great for cleanup)

nonstick cooking spray

Preheat oven to 425 deg. Spray each loaf pan with nonstick spray. Spread layer of potatoes into bottom of pan. Salt potatoes, then sprinkle with four, a few cubes of butter, and some shredded cheese. Repeat 2 more times, then end with a final layer of potatoes, and season with a little salt. Pour 1/4 of the heavy cream into each tray. Put in over for about 5-10 minutes, until milk starts to boil, then reduce heat in oven to 375 deg and cook for remaining 45 min- 1 hour.