Scalloped Potatoes

(Serves 6-8)



Ingredients

150 g (5 oz)	Onion, julienne
60 g (2 oz)	Butter
350 mL (12 oz)	35% cream
To taste	Salt and pepper
1 kg (2.2 lbs)	Yukon gold potatoes, peeled, sliced ¼ inch thick
To taste	Salt and pepper
45 mL (3 tbsp)	Parmesan cheese

Method

1. Preheat a toaster oven to 180ºC (350ºF).
2. Preheat an electric skillet to 180ºC (350ºF).
3. Sweat off the onions in the butter until tender. Add the cream and reduce by one quarter. Season with salt and pepper.
4. In a 22.5 cm x 22.5 cm (9 x 9 inch) casserole dish, layer the potatoes with the onion cream, season with salt and pepper and sprinkle with Parmesan cheese.
5. Repeat step 4 three more times to the top of the casserole dish.
6. Cover casserole dish with plastic wrap and then aluminum foil to prevent the plastic from melting.
7. Bake scalloped potatoes in the toaster oven for 30-40 minutes or until fork tender.
8. Remove foil; turn oven to broil and gratinée the top of the potatoes.

• Sautéing the onions first speeds up the cooking process.

• Plastic wrap is used to keep the potatoes tender and to avoid discolouration.

• The purpose of using plastic wrap is to prevent the foil from making contact with the surface of the food, which can cause a green chemical reaction on the surface. As well, it prevents the food from sticking to the foil.
  
  It is possible for some plastic wraps to melt to a dish, however, I have never had a plastic wrap melt into the food. If the plastic wrap does not come off with the foil, it will peel off the dish very easily. Double wrapping can help prevent the wrap from melting. Make sure you use a high quality plastic wrap (microwave-safe wraps are meant to withstand high temperatures) or parchment paper can be used in place of plastic wrap.

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