Creamy Scalloped Potatoes
The 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.
- Total Time:
- Servings: 10
Photography: Adrian Mueller
Source: Martha Stewart Living, November 2015
- 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)
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.