Cheesy Scalloped Potatoes
This is a solid side dish for when you want something richer than mashed potatoes but not as heavy as a full casserole. The key is getting the cream mixture right so the potatoes don't turn out soupy.
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.
Notes
Garnish with additional thyme if desired.
Did you make this recipe?Let me know how you liked it below!