Cheesy Scalloped Potatoes

Name: Cheesy Scalloped Potatoes
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb Yukon Gold or russet potatoes, peeled and sliced 1/8 inch thick; 3 tbsp butter, plus more for the dish; 2 cloves garlic, minced; 3 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 2 cups grated Gruyère or sharp white cheddar, divided; 1/2 cup grated Parmesan

Thin potato slices layered with garlic cream and Gruyère and baked until tender in the middle with a deep golden, cheesy top.

Prep25 min

Cook1 hr 15 min

Total1 hr 40 min

Serves8

What you'll need

9x13 glass baking dishFor casseroles and bakes

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8-inch chef's knifeFor all the chopping

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Stainless steel skilletFor browning and pan sauces

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Ingredients

3 lb Yukon Gold or russet potatoes, peeled and sliced 1/8 inch thick

3 tbsp butter, plus more for the dish

2 cloves garlic, minced

3 tbsp all-purpose flour

2 cups whole milk

1 cup heavy cream

1 1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground nutmeg

2 cups grated Gruyère or sharp white cheddar, divided

1/2 cup grated Parmesan

Steps

Heat the oven to 375°F and butter a 9x13 baking dish.

Melt the butter in a saucepan, add the garlic for 30 seconds, then whisk in the flour. Slowly whisk in the milk and cream and simmer until slightly thickened, 3 minutes. Season with the salt, pepper and nutmeg.

Layer a third of the potatoes in the dish, overlapping them, then pour over a third of the sauce and sprinkle with a third of the Gruyère. Repeat twice.

Top with the Parmesan. Cover with foil and bake 45 minutes.

Uncover and bake 25 to 30 minutes more, until a knife slides easily through the potatoes and the top is well browned. Rest 15 minutes before serving.

TipA mandoline makes the slicing fast and even; even slices cook at the same rate.