There are times when for the sake of variety, I change up a favourite dish.  Other times, when I run out of a certain ingredient that I do so.  On this day it was for both reasons.  Besides, being an “inventive cook” means switching things up every once in a while.  There are recipes that my family will not tolerate my messing with (my chicken enchiladas for example), but everyone seemed pleased with this new twist on a classic.

I took these and a dish of “regular” scalloped potatoes (with cheese and onion) to a Easter dinner this spring.  Looks gorgeous to have one scoop of each on a dinner plate alongside a classically baked ham.

2 garlic cloves minced

2 1/2 c half & half cream

6 potatoes

2 T flour

3 c grated Gruyere

S & P to taste

Stir garlic into cream and set aside.  Slice potatoes into paper-thin rounds and toss with flour.  I leave the peel on for nutritional purposes and an extra bit of colour.  Arrange them in a 9″ x 13″ glass baking dish.  Sprinkle with half of the cheese and pour 1/2 of the cream mixture over top.  Sprinkle with S & P.  Repeat layers.  Cover and bake at 325 degrees for one hour.  Remove cover and continue baking for 1/2 hour or until potatoes are tender. 

Kath’s quote:  “People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this.”-Fran Lebowitz

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