Scalloped Potatoes Recipe
One of the classic casseroles is the scalloped potatoes. This thinly sliced, baked potatoes until tender, are prepared in a delicious sauce made with cream and-nutmeg. I use a mandolin so the slices are cut uniform and they cook evenly. Every time I cook this scalloped potatoes, it brings me fond memories of my childhood ... I remember Sundays’ as my mom was preparing this delicious dish! It was a family favorite, my 4 sisters, brother and even my dad, used to love them! Those were the days... It is a simple scalloped potatoes recipe that you can serve as a side dish of beef, chicken or fish.
Equipment
- 1 oven
Ingredients
- 2 ½ pounds Yukon gold potatoes thinly sliced
- Garlic clove cut in half
- 1 ½ cup heavy cream
- 1 cup whole milk
- ¼ teaspoon freshly grated nutmeg
- Coarse salt and pepper to taste
- 1 cup shredded gruyere cheese or any cheese at hand
Instructions
- PREHEAT oven to 375 degrees F.
- PEEL the potatoes and SLICE them with the mandolin in slices of about ⅛ inches and place them in a bowl of water to prevent discoloration.
- RUB the inside of a 9 by 12 inches oval baking dish with the halved garlic.
- HEAT the heavy cream, milk, nutmeg and salt in a medium saucepan until bubbles form around the edge.
- SPRINKLE the cream with pepper. Remove from heat.
- POUR hot cream mixture over the potatoes Mix well; using your hands to separate the potatoes and making sure the cream covers them all.
- POUR in the baking dish prepared with the garlic
- PUSH the potatoes gently so they are all covered with the cream
- SPRINKLE with gruyere cheese.
- BAKE (Placing a tray on the rack below to catch drips) until potatoes are tender to the fork and the top is bubbling with a wonderful golden color, about 1 hour and 15 minutes.