In article >,
George M. Middius > wrote:

> I want to make scalloped potatoes to go with roast lamb, but not with
> all cream. Has anybody tried half cream and half milk?

I use a recipe that calls for half chicken stock and half cream. It's
actually really good.

Scalloped Potatoes

Cooks Illustrated March, 2003

2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8
inch thick
1 cup canned low-sodium chicken broth
1 cup heavy cream
2 bay leaves
1 cup shredded cheddar cheese

1. Adjust oven rack to middle position; heat oven to 425 degrees.

2. Melt butter in large Dutch oven over medium-high heat until foaming
subsides. Add onion and cook, stirring occasionally, until soft and
lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper;
cook until fragrant, about 30 seconds. Add potatoes, chicken broth,
cream, and bay leaves and bring to simmer. Cover, reduce heat to
medium-low, and simmer until potatoes are almost tender (paring knife
can be slipped into and out of potato slice with some resistance), about
10 minutes. Discard bay leaves.

3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart
gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling
around edges and top is golden brown, about 15 minutes. Cool 10 minutes
before serving.

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marcella