Scalloped Potatoes

Scalloped Potatoes
Mikkel Vang
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preparation
30
minutes
cooking
90
minutes
Serves 8

Ingredients

2
tablespoons
unsalted butter, plus more for the baking dish
1
medium onion, finely chopped
2
cups
heavy cream
2
cups
whole milk
1
bay leaf
1
teaspoon
fresh thyme leaves
1/4
teaspoon
ground nutmeg
kosher salt and black pepper
4
pounds
russet potatoes (8 medium), peeled and sliced 1/8 inch thick
6
ounces
Gruyère or Cheddar, grated (about 1 1/2 cups)

Directions

  1. Heat oven to 375° F. Butter a 9-by-13-inch or some other shallow 3-quart baking dish. In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the cream, milk, bay leaf, thyme, nutmeg, 2 teaspoons salt, and ½ teaspoon pepper and bring to a simmer.
  2. Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 30 to 35 minutes.
  3. Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyère.
  4. Transfer to the top rack of the oven and bake until bubbling and golden brown, 20 to 25 minutes.
Dawn Perry
October 2011

Nutritional Information

  • Per Serving
  • Calories 534
  • Fat 35 g
  • Sat Fat 21 g
  • Cholesterol 121 mg
  • Sodium 608 mg
  • Protein 13 g
  • Carbohydrate 44 g
  • Sugar 7 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 338 mg
What does this mean? See Nutrition 101.

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