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 small yellow onion, thinly sliced
• 1 cup Gruyère cheese, grated
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

Steps

1. 1

   1. Preheat oven to 375°F. Rub a ceramic baking dish with butter, then scatter the sliced onion across the bottom.

2. 2

   2. In a saucepan over medium heat, warm the cream and milk with the garlic, thyme, nutmeg, salt, and pepper for 3 minutes until fragrant — do not boil.

3. 3

   3. Layer the potato slices in overlapping rows over the onion, then pour the warm cream mixture evenly over the top, pressing the potatoes down gently so they are mostly submerged.

4. 4

   4. Scatter the grated Gruyère evenly over the top, then dot with the remaining butter.

5. 5

   5. Cover tightly with foil and bake for 45 minutes, then remove the foil 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 uncovered for 10 minutes before serving so the cream sauce thickens slightly.