Alpine Dairy Scallop

November 6, 2007 | By carol In Recipes |

Thin slices of potato are layered with cream and cheese that melts into a glorious sauce.

Ingredients:

6 medium potatoes, peeled, cut in thin slices
1-1/2 cups shredded Appenzeller cheese (6-oz.)
salt and pepper to taste
1 cup heavy cream or whipping cream 2 tablespoon grated onion
1/4 cup freshly grated Parmesan cheese (3/4-oz.)
1 tablespoon paprika
1 tablespoon fresh parsley

Procedure:

Preheat oven to 325 deg. F (165 deg. C) Lightly butter a 13″ x 9″ baking dish. Layer 1/3 of the potato slices in prepared baking dish. Top with 1/3 of the Appenzeller cheese; sprinkle with salt and pepper to taste. Make 2 more layers of potato slices and Appenzeller cheese. Stir cream and onion together. Pour evenly over layered potatoes and cheese. Combine Parmesan cheese and paprika in a small bowl; sprinkle over casserole. Bake 2 hours in preheated oven until potatoes are tender and liquid is absorbed. Garnish with snipped parsley. Makes 6 servings.

Variation
Substitute Gruyere or Swiss cheese for Appenzeller cheese. Undiluted evaporated milk may be substituted for cream.

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