Ingredients (~8 servings)
- 1 clove garlic, lightly smashed and peeled
- Unsalted butter for greasing pan
- ~3 lbs Yukon Gold potatoes
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 Tbsp fresh thyme leaves + more for garnish
- 1 tsp coarse salt + more to taste
- 1/2 tsp freshly ground black pepper
- Pinch of freshly grated nutmeg
- 5 oz Gruyere cheese, coarsely grated (~1 3/4 cups)
Prep the Dish and Potatoes
Preheat your oven to 375F.
Rub the bottom and sides of a 2 1/2-quart baking dish with the smashed garlic clove; then mince that same garlic to use in the cream sauce.
Grease the dish with butter.
Peel the 3 lbs of potatoes and cut into 1/8-inch-thick rounds – try to keep them as uniform as possible so they cook evenly.
Make the Cream Base
In a large pot, combine the sliced potatoes, minced garlic, 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1/2 Tbsp thyme, 1 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg.
Bring to a boil over high heat, then reduce to medium and simmer for 1 minute.
Let cool slightly for ~10 minutes – this makes it easier to handle and prevents the cheese from seizing up when you layer.
Layer the Potatoes and Cheese
Using a slotted spoon, transfer one-third of the potato mixture into your prepared dish.
Sprinkle with one-third of the grated Gruyere (~1/2 cup + 1 Tbsp).
Repeat this layering two more times.
After all the potatoes and cheese are layered, drizzle the remaining liquid from the pot over the top; let it seep down into the dish.
Cover loosely with parchment paper, then foil – or use foil sprayed with cooking spray so it doesn’t stick.
Bake Until Fork Tender
Bake for 35-40 minutes until the potatoes are fork tender.
Remove the foil and parchment, then turn your oven to broil.
Broil for 3-5 minutes until the top is bubbly and browned in spots.
Let cool for 30 minutes before serving – this resting time lets the cream thicken up properly so it doesn’t run all over the plate when you scoop it.
Cheesy Scalloped Potatoes
Ingredients
Ingredients (~8 servings)
- 1 clove garlic lightly smashed and peeled
- Unsalted butter for greasing pan
- ~3 lbs Yukon Gold potatoes
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 Tbsp fresh thyme leaves + more for garnish
- 1 tsp coarse salt + more to taste
- 1/2 tsp freshly ground black pepper
- Pinch freshly grated nutmeg
- 5 oz Gruyere cheese ~1 3/4 cups, coarsely grated
Instructions
- Preheat oven to 375F.
- Rub a 2 1/2-quart baking dish with 1 smashed garlic clove, then mince the garlic.
- Grease dish with butter.
- Peel 3 lbs Yukon Gold potatoes and slice into 1/8-inch rounds.
- Combine sliced potatoes, minced garlic, 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1/2 Tbsp thyme, 1 tsp salt, 1/2 tsp pepper, and pinch of nutmeg in a large pot.
- Bring to a boil, reduce to medium, and simmer 1 minute.
- Cool 10 minutes.
- Transfer one-third of potatoes to dish using a slotted spoon.
- Sprinkle with one-third of 5 oz grated Gruyere.
- Repeat layering twice more.
- Pour remaining liquid from pot over top.
- Cover with parchment paper and foil.
- Bake 35-40 minutes until fork tender.
- Remove foil and parchment, switch oven to broil.
- Broil 3-5 minutes until bubbly and browned.
- Let cool 30 minutes before serving.
