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 ground nutmeg
• kosher salt and black pepper
• 4 pounds russet potatoes (8 medium) peeled, sliced 1/4 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 3 quart baking dish. In a large sauce pan melt the butter over medium high heat. Add the onion and cook, stirring often until softened. 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 the prepared dish; sprinkle with the Gruyere. Bake until bubbling and golden brown, 20 to 25 minutes.


To prep ahead: Prepare the potatoes up to the point of baking (but do bake) and refrigerate, covered, up to 2 days in advance.