Scalloped Potatoes au Gratin
Ingredients
- 3 pounds russet potatoes peeled and sliced 1/8 inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic minced
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups shredded gruyere or sharp white cheddar
- 2 tablespoons unsalted butter for the dish
Instructions
- Preheat the oven to 375F and butter a 9x13 inch baking dish.
- Combine the cream, milk, garlic, nutmeg, salt and pepper in a large saucepan and bring to a gentle simmer over medium heat.
- Add the sliced potatoes and simmer 5 minutes, stirring gently, just until the cream thickens slightly and coats each slice.
- Using tongs or a slotted spoon, layer about a third of the potatoes in the baking dish, overlapping slightly.
- Pour over a third of the cream and scatter with a third of the cheese.
- Repeat with two more layers of potatoes, cream and cheese, finishing with cheese on top.
- Cover tightly with foil and bake 35 minutes.
- Uncover and bake another 20 to 25 minutes, until the top is deep golden and a knife slides through all the layers easily.
- Let rest 10 minutes before cutting into squares; this gives the layers time to set so they hold their shape on the plate.
Good to Know
Assemble completely through the layering step up to a day ahead, cover and refrigerate; add about 10 minutes to the covered baking time since it starts cold.