Scalloped Potatoes

So I did a little research on this dish before making it. I grew up on boxed Scalloped potatoes or Au Gratin Potatoes.  Since the words aren't English and they originated somewhere else I needed to make sure we were clear in what we were making. 

Google says: Scalloped potatoes got its name from the Old English word “collop” which means “to slice thinly” while au gratin potatoes got its name from the French words “grater” and “gratine” which means “to scrape” and “crust or skin,”   

 

Scalloped Potatoes

• 4-5 potatoes
• 1 1/2 cups heavy cream
• 1/2 cup milk
• salt
• pepper
• 3 Tablespoon butter
• 2 Tablespoon flour
• 1-2 cups of cheese (optional)

Preheat your oven for 350℉. Wash and dry your potatoes. Slice them thin. Arrange in an 8x8 deep baking dish.  Slice butter and arrange over potatoes. In a bowl mix milks, salt and pepper and pour over potatoes. Sprinkle flout over potatoes. Cover with foil and bake for 30-50 minutes. Take foil off at add cheese. Bake uncovered until golden brown and yummy (about 20-30 more minutes).