Scalloped Potatoes
By Kmac_4
Ingredients
- 2 T unsalted butter, plus more for the baking dish
- 1 medium onion, finely chopped
- 2 C heavy cream
- 2 C whole milk
- 1 bay leaf
- 1 t fresh thyme leaves
- 1/4 t nutmeg
- kosher salt and black pepper
- 4 pounds russet potatoes (8 medium) peeled sliced 1/8 inch thick
- 6 ounces Gruyere or cheddar, grated (about 1 1/2 C)
Details
Servings 8
Preparation
Step 1
Heat oven to 375. Butter a 9 x 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 t salt and 1/2 t pepper and bring to a simmer.
Add the potatoes to the saucepan and simmer, stirring occasionally until tender, 20 to 25 minutes.
Discard the bay leaf and transfer the potato mixture to baking dish; sprinkle with the Gruyere.
Bake until bubbling and golden brown, 20 to 25 minutes.
To prep ahead; prepare potatoes up to the point of baking, but do not bake and refrigerate, covered up to 2 days in advance.
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