Aged Cheddar Scalloped Potatoes - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Chef Russo adapted a recipe he learned at the Culinary Institute of America and says that, after tweaking it, he has continued to use it successfully for years in a number of commercial kitchens.  We can see why.  It is a very delicious version of scalloped potatoes.

Ingredients:

5 lb. Russet potatoes, peeled
1 tbsp minced garlic 
1 tbsp minced shallots
1 qt. half and half
1 lb aged white cheddar cheese, coarsely grated
4 oz. grated Romano cheese
Salt and pepper to taste.

In a large pot combine the half and half with the shallots and garlic.  Peel potatoes and, using a mandoline, slice potatoes thinly.  Put slices directly into the pot and gently stir the mixture to be sure potato slices remain immersed as slices are added.  Add white Cheddar cheese to the pot.

Preheat oven to 350.  Place the pot over low heat and begin cooking the mixture to thicken the sauce and melt the cheese.  When the cheese has melted, pour the mixture into a large casserole dish.  Top with the Romano cheese.  Cover the casserole with plastic wrap and then foil and place in the oven.  Bake for 30-45 minutes or until potatoes are tender.  Remove cover from the dish and continue baking for another 10 minutes to brown the cheese.  Serves 10.