Scalloped potatoes, with their creamy, cheesy, and utterly decadent appeal, have earned their status as a timeless favorite. As the potatoes cook, their starch melds with the cream, transforming it into a luxurious sauce, while the cheese topping takes on a golden and savory essence in the oven. Allowing the casserole to sit for 10 minutes before serving ensures smoother slicing and serving.
Ingredients
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 4 to 6 servings
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2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)
Directions
- Preheat your oven to 350 degrees Fahrenheit and generously butter an 8-inch square baking dish.
- Begin by peeling the potatoes and then slicing them into thin 1/8-inch rounds, using either a mandoline or a sharp knife.
- In a medium saucepan, combine the sliced potatoes, heavy cream, whole milk, 2 tablespoons of butter, garlic, thyme, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and a touch of nutmeg. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Allow the potatoes to cook until they are tender and nearly cooked through, retaining their shape, which should take about 5 minutes. (They should not become overly soft and mushy.) Remove the saucepan from the heat.
- Now, add in the Gruyere and Parmesan cheeses, stirring gently to blend everything together. Pour this potato mixture into the prepared baking dish. Bake in the oven until the top turns a light golden brown, and the potatoes are fully cooked and tender, approximately 45 minutes. Let the dish rest for 10 minutes before serving.