Author Notes
A classic French recipe for luscious scalloped potatoes —Cat Marie
Ingredients
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2 pounds
yukon gold potatoes
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2 ounces
butter
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1 teaspoon
minced garlic
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nutmeg, freshly ground
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kosher salt
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black pepper, freshly ground
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4 ounces
Gruyere cheese, grated
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1/2 pint
heavy cream
Directions
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Preheat the oven to 325 F. Using a mandoline slice the potatoes 1/8" thick and soak in cold water for 1minute. Drain well. Mix the butter and garlic in a small bowl. Use a third to grease a shallow oven proof dish.
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Spread a layer of potatoes over the bottom. Sprinkle lightly with the nutmeg, salt and pepper. Add a layer of cheese. Dot with half the remaining butter. Repeat layers with remaining potatoes, seasoning and cheese; ending with a layer of cheese on top. Pour the cream over the top and dot with remaining butter.
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Bake in the oven for about 1 1/2 hours, until potatoes are creamy and golden.
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