Scalloped Potatoes

I'm making scalloped potatoes for Easter and need a good recipe. Any help out there? Thanks!

This recipe from Cafe Metro is wonderful and good for a crowd. You will need to cook them longer than th recipe says but they are definitely worth it.

CAFÉ METRO’S
SCALLOPED POTATOES

5 pounds russet potatoes, peeled and sliced 1/2 inch thick
1 cup diced onions
1/4 pound carrots, peeled and grated or diced
2 teaspoons minced garlic
1 Tablespoon salt
1/2 teaspoon pepper
1 pound white cheddar cheese, grated
2 cups heavy whipping cream

Heat oven to 325 degrees.

Lightly grease a 13"x9"x2" casserole with butter or oil.

Peel and slice the potatoes. Blanche in boiling water, drain and cool in ice water. Drain again.

Layer half the potatoes in the prepared casserole. Evenly distribute half the onion, carrots, garlic,salt, pepper and cheese on top of the potatoes. Repeat process and pour cream evenly over top. Bake of middle rack in oven until golden brown and potatoes are tender, about 60 to 90 minutes (or longer).

Makes 10 + servings.

Michelle,

Thanks for posting this- I haven't made them in forever and they are suddenly sounding perfect for our Easter Dinner.

Carol,

The recipe sounds wonderful. What kind of white cheddar do you use? I have a large block of my favorite vintage aged white cheddar, but it's very sharp. I'm wondering if it would be a little too sharp and I might want to use part mild cheddar to balance it out. Any thoughts/advice?

Thanks,
Deb

Deb,
These would be great for Easter dinner--I usually make them for holidays because they make a good size dish and everyone loves them. I am pretty sure that I have used Black Diamond white cheddar. I think maybe a mixture (2/3 to 1/3) would work--some extra sharp would add a little more flavor but too much would upset the balance of the dish. I'm not a pro so just thoughts!!! Enjoy and let me know how they turn out.
Carol

I mash a few cloves of roasted garlic into the cream when I make mine, and I like a few herbs, too.