CREAM POTATOES

4 lbs Russet Potatoes

1 qt half-half

1 cube butter

Salt and pepper

Preheat oven to 350*

Peel and cut potatoes into round disks 1/8" thick. Cut butter into small pieces. Spray a 3 quart baking dish with cooking spray. Layer the potatoes and butter, salt and peppering each layer. Pour the half-half over top. Cover with lid or foil. Start checking at 1 1/2 hours; if potatoes are done and liquid gone, remove cover to brown. Usually takes about 2 hours. Taking cover off last 30 minutes. All liquid should be gone leaving a nice cream sauce.

I'm not sure the difference between Scalloped and Au Gratin potatoes. To me Au Gratin have cheese, but some call that scalloped.

Anyway, if I were to put cheese, I would probably put grated cheese on the last 30 minutes and let it brown. You could also blanch the potatoes, layer with butter and cheese (pouring the cream over) but only cook about an hour. Cheese in raw potatoes would cook too long waiting for the potatoes.

I have seen this done using frozen hash browns. Maybe not as much milk, but everything else could be about the same.