Simple Scalloped Potatoes

By khojnicki

Ingredients

• 1 1/2 tbsp unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 2 lbs russet potatoes, peeled and sliced 1/8" thick
• Kosher salt and freshly ground pepper
• 1 1/4 c low sodium chicken broth
• 1/2 c skim milk
• 1/4 tsp freshly grated nutmeg
• 4 fresh bay leaves
• 1/2 c grated gruyere cheese

Preparation

Step 1

Position a rack in the upper third of the oven and preheat to 425 degrees F. 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 mins.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork.

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