Use whatever pan you have == if it’s more shallow, it will cook in a shorter time and have more browned surface, == if it’s deeper, it will cook a bit longer and have a less browned surface.  What you want is a surface approaching this:


Scalloped Potatoes


3 tablespoons butter
2 pounds (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 medium white onion, sliced thinly, and minced
Fresh herbs (chives, parsley, finely chopped)
1/2 cup Parmigiano-Reggiano, freshly grated
2 1/2 o 3 cups half-and-half (half milk, half cream)

Preheat oven 350° F.

Butter casserole dish with 1 ½ tablespoons butter. 

Eyeball your ingredients — have potato slices and onions separated into thirds.

Layer the bottom of the casserole dish with one-third of the potato slices.  Sprinkle with salt and pepper, one-third of the finely chopped onions, a small amount of finely chopped fresh chives & parsley and the Parmigiano-Reggiano.

Repeat layers. 

Top the casserole with the remaining one-third potato slices.  Add the half and half. (Do not over-fill; fill just a bit under top slices of potatoes.)  Dot the potatoes with remaining 1 ½ tablespoons butter.

Cover the casserole and bake in the oven for one hour.

After an hour, remove the cover, sprinkle on a bit more Parmigiano-Reggiano, if you like.

Return to the oven for an additional 30 minutes.

(For faster cooking, parboil the sliced potatoes for 8 minutes,  pat them dry, then layer.  Reduces total oven cooking time down to 35 to 40 minutes.)


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