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by CookWhatHK0 saved
Scalloped Potatoes layer thin-sliced potatoes with garlicky cream and Comte cheese, baked until the top forms a golden crust.
Slice your potatoes on a mandolin. They should be a little thicker than a quarter.
用切片器將薯仔切薄片，厚度要比一角錢硬幣厚少少。
Add cream, salt, and pepper. With a microplane, peel and grate the garlic clove into the bowl. Mix well.
加入忌廉、鹽同黑椒。用磨碎器將蒜頭磨入碗中。拌勻。
In a small casserole dish, arrange the potato slices neatly to form a layer. Pour in a little bit of cream, just enough to coat the potatoes. Grate some of the cheese over the layer as well. Repeat until you've used up all of the potatoes. On the top layer, add a sprinkling of paprika. NOTE: I used an 8.5"x 5.5" casserole dish. If you use a larger dish, you can either double the recipe or bake for less time.
喺小焗盤中整齊排列薯片成一層。倒入少少忌廉，只需夠包裹薯片。磨少少孔泰芝士喺上面。重複直至薯片用完。最頂層撒上少許紅椒粉。備注：我用咗8.5吋x5.5吋嘅焗盤。如果你用更大嘅盤，可以將食譜份量加倍或者縮短焗嘅時間。
Cover in foil and bake for 30 minutes.
蓋上錫紙，焗30分鐘。
Remove foil and bake for an additional 20 minutes.
除去錫紙，再焗多20分鐘。
At this point, you should be getting close, but you may need to bake a little longer. The dish is ready when the cream has reduced so that it can not be seen sloshing around in the dish, and there are only intermittent bubbles. You should have a nice bit of golden crust as you see in the main photo.
呢個時候應該差唔多喇，但可能仲要再焗耐少少。當忌廉收乾到睇唔到喺碟中流動，只係間中有泡泡，就係好喇。表面應該有靚嘅金黃脆皮，就係主圖睇到嗰樣。
