Scalloped Potatoes

scalloped-potatoes
Photo by Mikkel Vang
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 534 calories
    • 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

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.Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 30 to 35 minutes.Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyère.Transfer to the top rack of the oven and bake until bubbling and golden brown, 20 to 25 minutes.

Ingredients

  1. Check 2 tablespoons unsalted butter, plus more for the baking dish
  2. Check 1 medium onion, finely chopped
  3. Check 2 cups heavy cream
  4. Check 2 cups whole milk
  5. Check 1 bay leaf
  6. Check 1 teaspoon fresh thyme leaves
  7. Check 1/4 teaspoon ground nutmeg
  8. Check kosher salt and black pepper
  9. Check 4 pounds russet potatoes (8 medium), peeled and sliced 1/8 inch thick
  10. Check 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.