Amazing Scalloped Potatoes

Holy cow, these are so good.

Some potatoes, say 2 lbs., yukon gold is the best for this
1 c. heavy cream
1/2 c melted butter
salt & pepper.

Peel and thinly slice the potatoes with a mandolin or whatever your slicer of choice is.

Now, you can make fancy circles in a pie dish and flip it upside-down before serving but I usually just layer it however in a casserole dish and eat it right-side up. So, layer the potatoes in the bottom of your dish, use a soup spoon to drizzle cream over the layer , then do the same with the butter, about twice as much cream as butter--salt and pepper the layer lightly.

Repeat until your dish is full

Bake at 350° for 45-55 minutes (if it is browned a bubbly and a fork goes through the dish easily, it's done.)

(Remember, fat is flavor! And the French live on this kind of stuff and are thinner than we are. )

Source: Lazy man's variation on Martha Stewart's Pommes Anna