Scalloped Potatoes
Description
Whether you are serving these for your holiday or weeknight dinner, everyone will love these wonderfully delicious potatoes. They are made with two different cheeses, onion, nutmeg and Half and Half topped with breadcrumbs and cheese.
Ingredients
2 lb. Yukon gold potatoes, peeled and cut into 1/8 inch thick round slices
1 c. Spanish onion, peeled and sliced 1/8-inch
2 1/4 c. Half and Half
3 T. butter
1/2 nutmeg clove, grated
2 garlic cloves, very finely minced
1 1/2 T. thyme leaves, finely minced (plus 1/2 T. reserved of whole leaves for garnish)
3/4 c. Gruyere cheese, grated
1/4 c. coarse breadcrumbs
1/4 c. Parmigiano Reggiano, grated
freshly ground black pepper, to taste
Directions
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Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish with a small amount of the butter or use non-stick cooking spray.
Combine potatoes, onion, Half and Half and butter into a large saucepan. Bring to a simmer, and cook 5 minutes. The potatoes will not be fully cooked. This step is to thicken the Half and Half.
Strain potatoes; place the Half and Half mixture into a separate saucepan. Whisk in nutmeg, garlic, and thyme. Bring to a simmer; whisk in the cheese; season with salt and pepper.
Place the potatoes in a layer at the bottom of the baking dish, followed by a light seasoning of salt and pepper. Pour some of the Gruyere mixture over the potatoes, and repeat until all of the potatoes and liquid have been used. The potatoes should not be drowning, but rather moist with the liquid coming up the sides by about 3/4-inch. Top the last layer with a sprinkling of breadcrumbs and Parmigiano cheese.
Bake about 1 hour, until the outsides are bubbly, the top is caramelized, and the potatoes are cooked.
Garnish with the remaining thyme leaves.
Cool for 20 minutes before serving.
6-8 servings