Scalloped Potatoes
Prep Time: 35 mins Cook Time: 40 mins Total Time: 1 hr 35 mins
Serves: 10
Scalloped potatoes are a traditional dish, utilizing thinly sliced potatoes layered in a casserole or iron skillet and covered with a cheesy sauce and baked.
INGREDIENTS:
1 clove garlic, minced
unsalted butter, room temperature for casserole
8 medium Yukon Gold potatoes, peeled and thinly sliced
2 cups heavy cream
2 cups whole milk
1 Tbsp lightly packed fresh thyme leaves
Kosher sea salt, to taste
Black Pepper, freshly ground, to taste
1/8 tsp nutmeg, freshly grated
2 1/4 cups Gruyere cheese, grated
DIRECTIONS:
Preheat oven to 375° F.
Rub the bottom and sides of the casserole with garlic (reserve garlic)
Grease the casserole generously with butter.
Peel potatoes, then slice thinly (1/8-inch) slices
Transfer potatoes and reserved garlic to a Dutch oven with cream, milk, thyme, 1 Tbsp kosher sea salt, 1/2 tsp black pepper, and nutmeg. Bring to a boil over high-heat. Reduce to medium-heat and simmer (1 min). Let cool (10 mins).
Spoon 1/3 of the potato mixture into the prepared casserole. Sprinkle 1/3 of grated Gruyere cheese. Repeat layering two more times. Loosely cover the dish with lightly greased aluminum foil.
Bake until the potatoes are tender (35 - 40 mins) or until the tip of your knife easily pierces the potatoes.
Remove the foil and turn the oven to broil. Broil until the potatoes are bubbly and browning in places (3 - 5 mins).
Let the casserole cool before serving (15 mins)
