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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 1 hr 35 mins Servings: 10 creamy scalloped potatoes
Ingredients Ingredient Checklist 1 clove garlic, lightly smashed and peeled Unsalted butter, room temperature, for pan 4 pounds Yukon Gold potatoes (8 medium) 2 cups heavy cream 2 cups whole milk 1 tablespoon lightly packed fresh thyme leaves Coarse salt and freshly ground pepper 1/8 teaspoon freshly grated nutmeg 6 ounces Gruyere, coarsely grated (2 1/4 cups)
Cook’s Notes This dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr 35 mins Servings: 10 creamy scalloped potatoes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr 35 mins Servings: 10
Recipe Summary
prep: 35 mins total: 1 hr 35 mins
Servings: 10
prep: 35 mins
total: 1 hr 35 mins
prep:
35 mins
total:
1 hr 35 mins
Servings: 10
10
creamy scalloped potatoes
creamy scalloped potatoes
Ingredients
Ingredients
- 1 clove garlic, lightly smashed and peeled Unsalted butter, room temperature, for pan 4 pounds Yukon Gold potatoes (8 medium) 2 cups heavy cream 2 cups whole milk 1 tablespoon lightly packed fresh thyme leaves Coarse salt and freshly ground pepper 1/8 teaspoon freshly grated nutmeg 6 ounces Gruyere, coarsely grated (2 1/4 cups)
Directions
Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
Cook’s Notes This dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Cook’s Notes
This dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Reviews
Add Rating & Review
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All Reviews for Creamy Scalloped Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Scalloped Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
