Simple Scalloped Potatoes

By boscobojo

Ingredients

• 1 1/2 Tbl. unsalted butter, cut into pieces, plus more for brushing
• 1/2 clover garlic
• 2 lbs. russett potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup skim milk
• 1/4 tsp. freshly grated nutmeg
• 4 fresh bay leaves
• 1/2 cup grated gruyere cheese (about 2 ounces)

Preparation

Step 1

Position a rack in the upper third of the oven and preheat to 425 degrees. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 tsp salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 tsp. salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.