Creamy Scalloped Potatoes

By LRay

Martha Stewart Living, October 2015, page 54.

The dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.

Ingredients

• 1 clove garlic, lightly smashed and peeled
• Unsalted butter, room temperature, for pan
• 4 pounds Yukon Gold potatoes (8 medium)
• 2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon lightly packed fresh thyme leaves
• Coarse salt and freshly ground pepper
• 1/8 teaspoon freshly grated nutmeg
• 6 ounces Gruyere, coarsely grated (2 1/4 cups)

Preparation

Step 1

Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.

Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.

Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.

Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.