Scalloped Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch)
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 medium yellow onion, thinly sliced
• 1 cup Gruyère cheese, grated
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper

Steps

1. 1

   1. Preheat oven to 375°F. Butter a ceramic or glass baking dish. In a saucepan over medium heat, combine the cream, garlic, onion, thyme, nutmeg, salt, and pepper. Warm gently for 5 minutes until fragrant, then remove from heat.

2. 2

   2. Arrange a single overlapping layer of potato slices in the prepared dish. Ladle over a portion of the warm cream mixture and scatter a small handful of cheese on top. Repeat layers until potatoes and cream are used up.

3. 3

   3. Finish the top layer with the remaining cheese, then dot with butter. Press the layers gently with a spatula to help the cream absorb evenly.

4. 4

   4. Cover tightly with foil and bake for 45 minutes, until the potatoes are just tender when pierced with a knife.

5. 5

   5. Remove the foil and bake for an additional 25–30 minutes until the top is deep golden brown and the cream sauce is thick and bubbling at the edges.

6. 6

   6. Let the dish rest for 10 minutes before serving to allow the cream to set slightly.