Scalloped Potatoes

This is an Emeril Lagasse recipe. It's super easy and really good. They are definitely not for the dieter though.

1 teaspoon unsalted butter
4 cups heavy cream ** I ended up using about 3 c. heavy cream and 1 c. evaporated milk since I didn't have enough cream. You could probably use half and half.**
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated ** I just used sharp cheddar **

Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.


Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add salt and pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.


With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.


Remove from the oven and let sit for 5 minutes. Serve hot