This is a good, basic scalloped potato recipe. I have used both russet and yukon potatoes with good results.
4 medium potatoes
1/4 tsp freshly ground white pepper
1 Tbsp all purpose flour
2 Tbsp cold unsalted butter, cut into small pieces
1 cup half and half
1 cup grated gruyere cheese , about 1/4 pound
Freshly ground black pepper
Preheat oven to 325 degrees
Butter a 12-inch shallow oval baking dish. Set aside
Peel the potatoes, cut each in half lengthwise, placing in a pan of cold water as you go.
Slice into 1/4 inch thick rounds
Place the potatoes in a large saucepan and cover with water.
Add 1 tsp of the salt and bring to a boil over mdoerately high heat.
Cook until just tender, about 3 minutes.
Drain and let them cool
Arrange half of the potatoes in the bottom of the prepared baking dish.
Season with 1/4 tsp. salt, the white pepper, flour and dot with half the butter pieces.
Arrange the remining potatoes in a layer on top and dot with the remaining pieces of butter.
In a medium saucepan, scald the half and half over moderate heat, about 3 to 4 minutes.
Pour over the potatoes and season with the remaining 1/4 tsp salt and black pepper.
Sprinkle the remaining cheese on top
THIS RECIPE CAN BE PREPARED UP TO THIS POINT 3 HOURS BEFORE SERVING.
Bake for 30 minutes or until the potatoes are tender and the cheese is melted.
Switch the oven to Broil and continue cooking until light golden brown.
Allow to cool for 5 minutes before serving.