A classic casserole dish, this recipe for scalloped potatoes is sure to please for special occasions or holidays. Choose aged gruyere cheese for its rich, nutty flavor. A small piece will satisfy. Use half and half versus whole milk for a richer dish. A sprinkle of grated Parmesan cheese is nice for the top before baking for extra crunch and flavor.
several pinches of freshly ground or grated nutmeg
4ouncesaged gruyere cheese
2tablespoonsgrated Parmesan cheese
Instructions
Peel and Slice the Potatoes
Pre-heat the oven to 350 degrees. Peel the potatoes and slice on a mandolin or hand-held slicer adjusted to ⅛″ (3-4 cm) thickness.
Simmer Potatoes
Place the potatoes and milk in a deep sauté pan and bring to a simmer over medium heat. Add the thyme, salt and pepper. Cover and turn heat to low. Watch carefully and don’t let the milk boil over. It’s messy to clean up and happens in the blink of an eye. Simmer over low for about 5 minutes or until potatoes are tender when pierced with the tip of a sharp paring knife. Remove potatoes from the heat and allow to cool a bit.
Assemble the Casserole
Layer half of the potatoes in a 9x9 square casserole or oval baking dish. Sprinkle with the nutmeg. Add ⅔ of the grated cheese. Layer on the rest of the potatoes and top with remaining ⅓ of the cheese and Parmesan.
Bake the Potatoes
Bake casserole uncovered for 50-60 minutes, until the top is golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.
Notes
Leftovers keep covered in the refrigerator for 3-4 days well covered. Re-heat covered with foil at 350 degrees for 20-30 minutes or until hot. To save time, you can make this dish a day ahead, then heat for your dinner.