Scalloped Potatoes

scalloped-potatoes
Photo by Mikkel Vang
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

Ingredients

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