We devised this recipe for scalloped potatoes as part of an epic Thanksgiving feast. Truth is, the dish is perfectly suited as a side to any cold-weather meal—bake these creamy, cheesy potatoes in the oven while you grill steaks or finish up a roast in the slow cooker. And the dish might look complicated, but preparing it is anything but: You’ll simmer the thinly sliced russet potatoes in a saucepan with cream, milk, and a few other ingredients, before spreading the spuds out in a baking dish, sprinkling them with cheese, and transferring them to a warm oven. Say hello to your new, updated potato casserole.
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
¼ teaspoon ground nutmeg
kosher salt and black pepper
4 pounds russet potatoes (8 medium), peeled and sliced ⅛ inch thick
6 ounces Gruyère or Cheddar, grated (about 1½ cups)
Sat fat 21g
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.