Scalloped Potatoes / Escalop de cartofi

Directions

1.  Preheat the oven to medium.

2.  Bruise garlic, and rub the garlic around the inside of a medium casserole dish and let it dry. Reserve the remaining garlic.

3.  Rub the butter around the inside of the dish. Reserve the remaining butter.

4.  Peel and thinly slice the potatoes (about ⅛ inch), grate the cheese, and finely chop the onion and garlic. Set each aside separately.

5.  In a medium saucepan, melt the butter. Sauté the onion, garlic until soft.

6.  Add potatoes, cream, salt, pepper to taste. Bring to a boil, lower the heat to medium or low, and cook, stirring, until the mixture has thickened (about 5 minutes).

7.  Transfer half the mixture to the prepared baking dish. Make sure the potatoes are distributed evenly.

8.  Sprinkle half the cheese over the potato mixture. Add the rest of the potato mixture, and sprinkle on the rest of the cheese.

9.  Sprinkle paprika on top to preferred taste.

10.   Bake the potatoes until lightly browned and bubbly, about 1 hour. (Reduce heat in oven if dish begins to burn on the bottom.)

11.   Remove from the oven and let cool for 10 minutes before serving.

                                              

Notes:  This is a great side for any meat dish. It is also a nice addition to brunch.

Variations: If so desired, make this a hearty, full meal by adding chunks of ham or chicken. Try adding a variety of herbs such as thyme, basil, and/or oregano to achieve a different sort of taste.