Scalloped Potatoes

From Cooking with Paula Deen, Paula Deen's Christmas 2007

Scalloped Potatoes
  1. 1 (5-pound) bag Yukon gold potatoes
  2. 2 shallots, minced
  3. 2 teaspoons salt
  4. 1 (8-ounce) package shredded six cheese Italian blend
  5. 2 cups heavy whipping cream
  6. 3/4 cup water
  1. Preheat oven to 350ยบ. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet.
  2. Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.
  3. In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.
Makes 10 - 12 servings
Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking