This is the recipe we received from Chef Martin, at the Lido Restaurant.

Have not tested it, but straight from his hand:

MARTIN’S SCALLOPED POTATOS

6-7 medium Idaho potatoes—sliced thin

1 cup chicken stock

1 cup heavy cream

salt and pepper

1 cup grated mozzarella cheese


Put potatoes in a 9” square cake pan. Add salt and pepper. Mix the stock and cream. Pour over potatoes.

Cover pan with foil. Place in a 350 degree oven. Until the potatoes are tender.

Uncover and top with the cheese. Return pan to the oven until the cheese is golden.

gary

OH MY GOODNESS! We have enjoyed these potatoes on so many trips....just the thought of being able to enjoy them at home in between trips is making me giddy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />
Thank you Gary!

never been to lido's, but will try out this recipe. love scalloped potatoes. thanks for posting.

These do sound delicious...and easy too!

i made this the other night. no picture, as it was consumed practically before it was out of the oven (late dinner). very simple and tasty dish, although i took it out of the oven prematurely; some parts were not as tender as i would've liked. it was in the oven for about 45minutes covered, then about 10minutes uncovered. next time, i'd probably either up the temp to 375/ extend the cooking time a bit longer and also add salt and pepper in layers. overall though, enjoyed the recipe. thanks for sharing this recipe!

We had the exact same experience...and just as I had finished layering the potatoes into the 9 X 9 pan, I said, "uh oh" should have salt and peppered as we layered...DEFINITELY S & P as you go!!!! Even though we put the S & P in the broth/cream mixture, it could definitely use more seasoning.

We also increased the oven temp to 400 because the center was definitely not as soft as we liked...no problem with the 400 degrees and it still took way over an hour.
Must admit that our 6 Idaho potatoes were quite LARGE....probably had too many slices crowded in the pan.
I think the next time we make this I will layer in our cast iron skillet and bake in that...

The potatoes were still enjoyable and easy to make if you have a mandoline.
We will make it again, but keep the weight to 2 pounds of potatoes, S & P as we layer, perhaps layer the cheese as well, put in a cast iron skillet and up the oven temp to 400. Thanks for posting the recipe <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

i used a mandoline and prep was finito by the time the oven came to temperature, so big plus there. i guess my idahos were also on the larger side, as i think four potatoes would've been fine. i'd make this again with the same adjustments that you mentioned above. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />