Scalloped Potatoes

Name: Scalloped Potatoes
Ingredients: 1 1/2 pounds russet potatoes; Coarse kosher salt and freshly ground black pepper; 2 cups 2-percent or whole milk, plus more if needed; 1/2 cup heavy cream, plus more if needed; 1 tablespoon chopped fresh thyme; 1 clove garlic, finely chopped; Pinch of freshly grated nutmeg; 1/2 cup grated gruyere cheese (about 2 ounces)

8 ingredients

12 steps

Ingredients

1 1/2 pounds russet potatoes
Coarse kosher salt and freshly ground black pepper
2 cups 2-percent or whole milk, plus more if needed
1/2 cup heavy cream, plus more if needed
1 tablespoon chopped fresh thyme
1 clove garlic, finely chopped
Pinch of freshly grated nutmeg
1/2 cup grated gruyere cheese (about 2 ounces)

Directions

1

Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper to protect the baking sheet from spills and make for easy cleanup.
2

Peel the potatoes and slice them on a mandoline into 1/8-inch-thick slices.
3

Or, using a chef's knife, carefully slice the potatoes thinly and evenly.
4

Arrange the potatoes in a medium casserole dish in overlapping layers, seasoning with salt and pepper as you go.
5

Place the dish on the prepared baking sheet.
6

Combine the milk, heavy cream, thyme, garlic and nutmeg in a medium heavy-bottomed saucepan.
7

Bring to a gentle simmer over medium heat.
8

Pour over the potatoes.
9

Sprinkle the cheese over the top.
10

Bake until the potatoes are tender and the top is bubbling around the edges and a deep golden brown, about 1 hour.
11

(If it starts to brown too deeply, cover the top of the dish with aluminum foil.)
12

Let cool 10 minutes before serving.