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Scalloped Potatoes
3.2 (1856 reviews)
Scalloped potatoes are a classic side dish and a crowd pleaser at holiday meals. Our easy scalloped potatoes recipe adds Gruyère for a crispy, cheesy topping.
Total Time
Servings20
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Caloriesper servingIngredients
- 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
- 3 cups milk
- 1 clove garlic
- 3 tablespoons unsalted butter, softened
- Kosher salt and freshly ground pepper
- 1 cup heavy cream
- 5 ounces Gruyere cheese, grated
Instructions
- 1Preheat oven; combine milk and potatoes: Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat.
- 2Cook potatoes: Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
- 3Drain potatoes, reserving milk: Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
- 4Prep baking dish and arrange potatoes in it: Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper.
- 5Add butter and reserved milk and cream: Dot with remaining butter and pour over reserved cooking milk and cream.
- 6Add cheese: Sprinkle cheese over top.
- 7Bake: Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.