The first friend I met when I moved to the Washington, DC, area shared this recipe with me. We were both enthusiastic young cooks at the time, and very thin, so we didn’t worry about calories and didn’t think twice about serving food like this on a regular basis. Now, I usually make this dish only for Christmas dinner, to accompany a standing rib roast – since I can’t face the thought of eating turkey again so soon after Thanksgiving!

Scalloped Potatoes

(Gratin Dauphinois)

Preheat oven to 400 degrees

2 lb. boiling potatoes, peeled and sliced (about ¼” thick)
1 large clove garlic, crushed
3½ cups heavy cream
¾ teaspoon salt
½ teaspoon white pepper

1 tablespoon butter to butter an 8 ½” x 13” glass dish
1 lb. Swiss cheese, grated

In a Dutch oven, combine the first 5 ingredients and bring just to a boil over medium heat, stirring occasionally so the potatoes don’t stick.  Remove from heat.

Transfer to the buttered baking pan and top with about half of the cheese. Bake for 45 min. then add the rest of the cheese and bake 15 minutes more.

Allow to stand about 20 minutes before serving.

Yield:  Serves at least 8 people

~ Diane Repass

Luke 1:46-49

⁴⁶ And Mary said:

     “My soul glorifies the Lord
⁴⁷      and my spirit rejoices in God my Savior,
⁴⁸  for he has been mindful
of the humble state of his servant.

     From now on all generations will call me blessed,
⁴⁹      for the Mighty One has done great things for me—
holy is his name.”

Prayer

Father God, over the years, new friends have crossed our paths and they help to make us into the people you wish for us to be. Grant us goodness and peace as we celebrate with friends and family this holiday season. We pray for those who are no longer able to join us and we pray for those friends whom we may not have met yet. Amen.