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For years and years I was taught to make scalloped potatoes with even layers and a sprinkling here and a seasoning there… BUT, here is the easiest recipe for a scalloped, au gratin potato dish. 😀 The shallower the dish equals more golden gooey cheese 😀

SUPER EASY SCALLOPED POTATOES or AU GRATIN with CHIVES & FLAVOR serves 6-8
2 1/2 pounds russet potatoes, washed and sliced 1/4 inch thick
1 bunch green onions, sliced thin
2 cloves garlic, minced
1 teaspoon FRESH thyme
1 1/3 cups heavy cream
1/3 cup WHOLE milk
2 tablespoons WONDRA flour
FRESH ground sea salt and black pepper, to taste
2 cups QUALITY grated Gruyere cheese (I sometimes use Havarti)
1/4 cup FRESH chives, minced for garnish

• Preheat oven to 400°.
• Spray a 9×13 inch shallow baking dish with non stick spray.
• In a large bowl whisk together the heavy cream, milk, flour, salt and pepper until well blended.
• Fold in the potatoes, green onions, garlic, thyme and most of the chives until well mixed and coated.
• Fold in 1/2 cup of the cheese.
• POUR (here’s the easy part) the mixture into your baking dish.
• Press the mixture down so that the potatoes are submerged in the liquid.
• Cover with foil and bake 40 minutes.
• Remove the foil and bake 20 minutes more.
• Sprinkle with the remaining cheese and bake 5-7 minutes more until golden and bubbling.
• Top with remaining chives and serve.