Scalloped Potatoes
Ingredients
- 3 1/2 pounds russet potatoes peeled and sliced 1/8 inch thick
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyere cheese
- 1/2 teaspoon ground nutmeg
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat the oven to 375°F and butter a 9x13 inch baking dish.
- Melt the butter in a saucepan over medium heat and cook the garlic for 1 minute, until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the cream and milk. Cook, stirring often, for 5 to 6 minutes, until the sauce coats the back of a spoon.
- Stir in 1 1/2 cups of the Gruyere, the nutmeg, salt and pepper until melted into the sauce.
- Layer a third of the potatoes in the dish, overlapping slightly. Pour a third of the sauce over the top.
- Repeat with two more layers of potatoes and sauce, finishing with sauce on top.
- Scatter the remaining Gruyere and the thyme over the surface.
- Cover tightly with foil and bake for 45 minutes.
- Uncover and bake for 20 to 25 minutes more, until golden and a knife slides through with no resistance.
- Let rest for 10 minutes before serving, the sauce thickens further as it sits.
Good to Know
Assemble the whole dish the day before, cover and refrigerate, then add 10 minutes to the covered bake time since it starts cold.