Divine Comfort of Scalloped Potatoes

Back in January, I wrote The Grandeur of Mundaneness. There is a quiet serenity in realizing that ordinary hours and days allow us to heal from life’s more weathered moments. The ordinary, when given space, keeps us steady without asking much in return. Scalloped potatoes are like that.


Heavy whipping cream. Shredded cheese. Potatoes. These familiar ingredients, layered together in a baking dish, become something quietly divine. Comfort without complication. Familiarity without effort.

INGREDIENTS
[serves 4 as a side dish]
four golden potatoes, peeled and thinly sliced
one pint of heavy whipping cream
a half cup of Gruyère, 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, melt the butter and add the diced leeks. Reduce the heat to medium and sauté for three to five minutes, until softened. Increase the heat to high, then add the heavy whipping cream and sliced potatoes. Bring to a boil, add the salt, and reduce the heat to a gentle simmer. Cook for 20 minutes, stirring occasionally.

Preheat the oven to 350°F. Once the potatoes have simmered, turn off the heat and transfer them to a baking dish using a slotted spoon. Ladle in just enough of the cream to cover the potatoes. Cover with foil and bake for 20 minutes.


Carefully remove the dish from the oven, scatter the shredded cheeses evenly over the top, and return it to the oven for three minutes. Turn off the oven and leave the dish inside for 10 minutes, or until the cheese has fully melted.

Remove from the oven and let rest for five to ten minutes before serving.

Enjoy the divine comfort of scalloped potatoes.

_____
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