Ledger David Scalloped Potatoes with Ledger David Primoris Chenin Blanc

3 lbs russet potatoes

4 T. butter

1 shallot

2 cloves garlic, minced

1/8 cup Ledger David Primoris

1 cup shredded Greyure cheese

1 cup heavy cream

½ cup milk

1 tsp. hot sauce

Peel potatoes and drop into a bowl of cold water and preheat oven to 300 degrees.  Combine the cream, milk and hot sauce into a measuring cup.  Saute shallots and garlic in 1 tsp. butter and cut the remaining butter into small cubes.  When the shallots and garlic are soft, add the Ledger David Primoris and cook for 5 minutes, then set aside.  When cool, add to the cream/milk mixture.

Butter a shallow 10” baking dish.  Slice potatoes into 1/8” rounds and place in the dish to cover the bottom.  When you have a layer of potatoes, sprinkle with 1 tsp of salt, ½ tsp pepper, 1/3 of the Greyure cheese, and 1/3 of the butter cubes.  Begin a second layer, following the same procedure.  For the third and final layer, top with the cheese, sprinkle with salt and pour the cream/milk mixture over the potatoes.

Bake potatoes for 1 ½ to 2 hours, uncovered, until you can insert a knife into the potato slices with no resistance.

Serve and enjoy!