feat(recipes): add Scalloped Potatoes

Fixes #1269

docs/reference/measuring.md

@@ -247,6 +247,7 @@ $$
 | Pineapple (fresh or canned, diced)                    | 1 cup             | 170         | 6           |
 | Pistachio Nuts (shlled)                               | 1/2 cup           | 60          | 2-1/8       |
 | Polenta (coarse ground cornmeal)                      | 1 cup             | 163         | 5-3/4       |
+| Potatoes (sliced)                                     | 1 cup             | 157         | 5.5         |
 | Pumpkin Purée                                         | 1 cup             | 227         | 8           |
 | Quinoa (whole)                                        | 1 cup             | 177         | 6-1/4       |
 | Quinoa Flour                                          | 1 cup             | 110         | 3-7/8       |

docs/sides/scalloped-potatoes.md

@@ -0,0 +1,67 @@
+---
+comments: true
+tags:
+  - side
+  - potatoes
+  - cream
+  - french
+  - julia child
+---
+# Scalloped Potatoes
+
+![Scalloped Potatoes][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 6 | 1.83 hours |
+
+## :salt: Ingredients
+
+- :glass_of_milk: 1.5 cups (340 g) heavy cream
+- :glass_of_milk: 1.5 cups (340 g) half-and-half
+- :garlic: 1 large clove garlic
+- :salt: 0.5 tsp salt
+- :salt: 1 dash white pepper
+- :fallen_leaf: 1 bay leaf
+- :sweet_potato: 2.25 lbs (1020 g) potatoes
+- :cheese_wedge: 3.5 Tbsp Swiss cheese
+
+## :cooking: Cookware
+
+- 1 saucepan
+- 1 baking and serving dish
+
+## :pencil: Instructions
+
+### Step 1
+
+Pour heavy cream and half-and-half into a saucepan.
+
+### Step 2
+
+Stir in garlic (pureed), salt, white pepper (several grinds), and the bay leaf.
+
+### Step 3
+
+Slice potatoes evenly 1/8 inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by 0.5 inch.
+
+### Step 4
+
+Bring to below the simmer and maintain at just below the simmer for 1 hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan.
+
+### Step 5
+
+When tender, correct seasoning and turn them into a buttered baking and serving dish; spread on the grated Swiss cheese.
+
+!!! tip
+    May be prepared to this point several hours in advance. Cover when cool, and refrigerate.
+
+### Step 6
+
+About 20 minutes before serving, set in the upper middle level of the preheated oven at 425°F and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy.
+
+## :link: Source
+
+- <https://farmersmarketinstitute.org/julia-childs-scalloped-potatoes-baked-in-cream/>
+
+[1]: <../assets/images/scalloped-potatoes.jpg>