Divine Comfort of Scalloped Potatoes

Back in January, I wrote The Grandeur of Mundaneness. There is serenity in knowing that ordinary hours and days let us heal from weathered days of life. Those ordinary things in life keep us in comfort without a fuss, and scalloped potatoes are like that. 


Heavy whipping cream. Shredded cheese. Potatoes. The ordinary ingredients are divinely delicious combined in a baking dish with such a comfort of familiarity. 

INGREDIENTS
four golden potatoes, peeled and thinly sliced
one pint of heavy whipping cream
a half cup of Gruyére, shredded
a half cup of Parmesan, shredded
one cup of leek, diced white part only
one tablespoon of butter
two generous pinches of salt

In a pot over high heat, place butter and diced leeks. Reduce heat to medium and sauté for about three to five minutes. Place heat back to high, and add heavy whipping cream and sliced potatoes. Bring to a boil, add two generous pinches of salt, then reduce heat to simmer gently for 20 minutes. Stir occasionally.

Preheat the oven to 350 Fahrenheit. Once the potatoes have simmered for 20 minutes, turn off the heat and move the potatoes to a baking dish using a slotted spoon. Use a ladle to move the heavy whipping cream to the baking dish, just enough to cover the potatoes. Cover with foil and bake for 20 minutes.


Carefully remove from the oven, add shredded cheese, and place back in the oven for 3 minutes. Turn off the oven and leave it for 10 minutes or until the cheese completely melts. Remove from the oven and let it rest for 5 to 10 minutes before serving. Enjoy the divine comfort of scalloped potatoes!



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