Scalloped Potatoes Recipe
By á-46066
Ingredients
- 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
- 3 cups milk
- 1 clove garlic
- 3 tablespoons unsalted butter, softened
- Coarse salt and freshly ground black pepper
- 1 cup heavy cream
- 5 ounces Gruyere cheese, grated
Details
Servings 1
Adapted from marthastewart.com
Preparation
Step 1
Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
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