If you love scalloped potatoes, look no further. These are not for the faint of heart...in fact these are not GOOD for the heart in any way, shape or form. But, they freaking rock. I would save them for special occasions (we do Christmas, Thanksgiving and occasionally when company comes over! Definitely not for the dieters out there...
2 (16oz.) containers of heavy cream
6-7 red potatoes, sliced thin
Salt and pepper
1/4 cup parmesan cheese
1 package shredded swiss cheese
1 stick butter
Preheat oven to 400 degrees. Peel and slice potatoes thin. In deep soup pot, bring potato slices, butter and both containers of heavy cream to a low boil over medium heat. Add parmesan and salt and pepper to taste. Boil until potatoes get soft but not completely done. Stir frequently to avoid scalding the cream.
Drain potatoes and reserve half the cream mixture. In a medium baking dish layer potatoes, cream mixture, and then half the cheese. Repeat the layering process until youve used all the cream and potatoes, and top with swiss cheese. Cover with foil and bake for 30-40 minutes. Take the foil off during the last ten minutes so cheese gets slightly brown and bubbly.