Smokey Scalloped Potatoes

These scalloped potatoes make a huge amount so I usually prepare them when I serve ham which also has tons of leftovers. After dinner carve up the ham and put a few slices with a scoop of potatoes in containers and freeze it. Later you're 3/4 of the way to a yummy meal and all you need is your microwave!

• 3 cloves of garlic finely chopped
• 2.5 cups half and half cream
• 7 potatos peeled and thinly mandolined
• 2 tbsp flour
• 2.5 cups grated smoked gruyere
• seasoning salt

Stir garlic in cream and set aside to infuse. Meanwhile, slice potatos on mandolin or in food processor into fine chips. Toss with flour. Try and coat each piece and seperate the slices so they don't clump during cooking. Arrange half the potatoes in a 9x13 baking dish. Sprinkle with 1/2 the cheese and pour on 1/2 the cream. Sprinkle lightly with seasoning salt. Repeat another layer with the remaining potatoes, cream and a sprinkle of seasoning salt. Cover with foil and bake at 325 F for 1 hour. Uncover and bake for additional 30 minutes until potatoes are cooked and top is golden brown.

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