Author Notes: A classic French recipe for luscious scalloped potatoes —Cat Marie
pounds yukon gold potatoes
teaspoon minced garlic
nutmeg, freshly ground
black pepper, freshly ground
ounces Gruyere cheese, grated
pint heavy cream
In This Recipe
- 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.
- 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.
- Bake in the oven for about 1 1/2 hours, until potatoes are creamy and golden.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0