A highly rated recipe for scalloped potatoes includes heavy cream, Swiss cheese and Idaho potatoes combined with salt and pepper. The recipe calls for 20 minutes of preparation time and 40 minutes of cooking. When complete, the recipe yields 6 servings.
To make scalloped potatoes, preheat the oven to 400 degrees Fahrenheit and lightly grease a 2-quart baking dish with 1 teaspoon of unsalted butter. Place 4 cups of heavy cream in a large saucepan and heat over a medium-high setting until it simmers. Add 1 teaspoon salt and 1 teaspoon freshly ground black pepper, stirring until well mixed. Add 3 to 3 1/4 pounds of peeled potatoes cut in 1/4-inch slices. If necessary, add more cream to the mixture until the potatoes are completely covered in the pot.
Lower the heat to medium-low and simmer the soup for about 10 minutes, or until the potatoes are just fork-tender. Separate 8 ounces of grated Swiss cheese into three portions, then scoop 1/3 of the potato mixture into the baking dish and top with 1/3 of the cheese. Repeat the layering, ending with the cheese on top. Cook for about 30 minutes, or until the top of the scalloped potatoes are brown and bubbly. After removing the potatoes from the oven, allow them to sit for five minutes prior to serving.