Scalloped Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 1 medium yellow onion, thinly sliced
• 4 sprigs fresh thyme, leaves stripped
• 1 cup Gruyère cheese, grated
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

Steps

1. 1

   1. Preheat the oven to 375°F. Butter a ceramic baking dish generously, then scatter the sliced onion and half the garlic across the bottom.

2. 2

   2. In a saucepan over medium heat, warm the cream and milk with the remaining garlic, thyme, nutmeg, salt, and pepper until just steaming — do not boil. Remove from heat.

3. 3

   3. Layer the potato slices in overlapping rows in the baking dish, pouring a ladleful of the warm cream mixture over each layer as you go.

4. 4

   4. Pour any remaining cream over the top, then scatter the grated Gruyère evenly across the surface and dot with butter.

5. 5

   5. Cover tightly with foil and bake for 45 minutes, then uncover and bake another 30 minutes until the top is deep golden brown and the potatoes are completely tender when pierced with a knife.

6. 6

   6. Let the dish rest for 10 minutes before serving so the cream sauce tightens slightly.