🥔" />

Scalloped Potatoes

Paper-thin yellow potatoes with Gruyère, butter & cream — baked at 325° in a large casserole

Section
Sides
Oven
325°F
Serves
14–20

Ingredients

  • 3 lbs yellow potatoes, peeled and sliced paper thin
  • 1 clove garlic
  • 3 cups milk
  • 5 oz Gruyère cheese, grated
  • 3 T unsalted butter, room temperature
  • Salt and freshly ground black pepper
  • 1 cup heavy cream

Directions

  1. Rub a 3½-quart oval casserole dish with garlic and butter.
  2. In a large saucepan, combine sliced potatoes and milk. Place over high heat. Bring to boil, then reduce to simmer until potatoes just begin to get tender, about 3 minutes.
  3. Meanwhile, grate cheese. Drain potatoes, reserving milk (you should have about 2 cups — add milk if needed).
  4. Arrange sliced potatoes in the casserole in two layers with salt and pepper.
  5. Pour in the reserved cooking milk and cream. Scatter grated Gruyère over the top.
  6. Bake in the lower third of the oven at 325°F until the cheese has turned deep golden brown and the milk has reduced and thickened, 80–90 minutes.
  7. Remove from oven and serve immediately.
Note: Slice the potatoes as thin as possible — a mandoline is ideal. The paper-thin slices cook evenly and absorb the cream beautifully.