Serves 8| Hands-On Time: | Total Time:
- 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)
- 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.
- Per Serving
- Calories 534
- Fat 35g
- Sat Fat 21g
- Cholesterol 121mg
- Sodium 608mg
- Protein 13g
- Carbohydrate 44g
- Sugar 7g
- Fiber 3g
- Iron 1mg
- Calcium 338mg
What does this mean? See Nutrition 101 .
The potatoes can be prepared (but not baked) up to 2 days in advance; refrigerate, covered. Bring to room temperature, then bake at 375° F, covered with buttered foil, until bubbling, 20 to 25 minutes. Uncover and bake until the top is golden brown, 20 to 25 minutes more. (Alternatively, prepare them up to 1 month in advance; freeze, tightly wrapped, and thaw before continuing as with refrigerated potatoes.)