Recipes from Home

because an index card box is so last century…
19 Apr 2021 by Katja

Scalloped Potatoes

  • 300 ml heavy cream
  • 420 ml fat free milk
  • 2 cloves garlic, smashed
  • 2 small shallots, quartered
  • 1/8 tsp nutmeg, grated
  • 6 sprigs fresh thyme
  • 2 tsp whole peppercorns
  • 1 tsp salt
  • 800 g potatoes
  • 60 g Parmesan cheese, grated
  • 120 g Gruyere cheese, grated
  • 15 g butter

Combine cream, milk, garlic, shallots, nutmeg, thyme, peppercorns, and salt in a saucepan. Bring to a boil. Remove from heat, cover, let steep for 1 hour.

Return the mixture to the boil and strain.

Using a mandoline, cut the potatoes into 1/8″ slices and add to the cream/milk mixture, stirring gently to coat.

Preheat the oven to 300°F. Combine the two cheeses in a small bowl. Use the butter to grease a 2 qt baking dish, casserole, or frying pan. Using half the cheese, alternate layers of sliced potatoes and cheese, ending with a layer of potatoes. Pour any remaining milk mixture over the potatoes.

Bake 1 1/2 hours, or until potatoes are tender and the top is lightly golden brown. Sprinkle the remaining cheese on top and broil for a few minutes, until evenly browned. Remove from the oven and let rest for 30 minutes before serving.

Options: Saute thinly sliced pork chops or slices of ham and layer with the cheese and pototoes.

Adapted from Serious Eats.

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