Bake the potatoes in stages—covered, then uncovered, just like you would a lasagna—to create a thick and creamy mixture with just the right amount of bite.
Cheesy Scalloped Potatoes
What’s better than scalloped potatoes? These mac-and-cheese-like scalloped potatoes.
Ingredients
- 2 cups whipping cream
- 1 cup 2% milk
- 3 cloves garlic crushed
- 1 small onion cut into 6 wedges
- 6 sprigs thyme divided
- 2 bay leaves optional
- 1¾ tsp kosher salt
- ½ tsp freshly grated nutmeg
- 1.125 kg russet potatoes about 3, peeled
- 2 cups grated Gruyère cheese
- ¾ cup finely grated Parmesan
- 1 tbsp softened butter
- 1 tsp freshly cracked black pepper divided
Instructions
- In large pot, combine cream, milk, garlic, onion, 5 sprigs thyme, bay leaves (if using), salt and nutmeg. Bring to a low boil over medium heat; remove from heat and cover. Let stand for 45 minutes.
- Bring cream mixture back to a low boil over medium heat for 5 minutes, then strain into a large bowl.
- Preheat oven to 350°F. Meanwhile, peel and, using a mandoline, slice potatoes into ⅛ in (3 mm) thick slices and add to cream mixture, stirring to prevent them from sticking together.
- In bowl, combine Gruyère and Parmesan cheeses. Set aside.
- Spread butter on bottom and up sides of 2-L baking dish. Layer one-quarter of the potatoes, overlapping; sprinkle one-third of the cheese mixture overtop and sprinkle with ¼ tsp of the pepper. Repeat two more times, setting the extra cheese aside. Pour remaining cream mixture overtop and sprinkle with the remaining ¼ tsp pepper.
- Tightly cover with aluminum foil; place on baking sheet and bake for 60 to 70 minutes. Remove foil; sprinkle with remaining cheese mixture and return to oven. Bake until potatoes are tender and top is golden brown, 20 to 25 minutes. Broil for 2 to 3 minutes for a deeper browning, if desired. Let rest for at least 30 minutes before serving.
