Creamy Scalloped Potatoes

Scalloped Potatoes are sometimes called a potato bake, scalloped potatoes are a type of potato casserole similar to au gratin potatoes and potatoes dauphinoise. All three are rich, creamy dishes made with thinly sliced potatoes layered in a combination of milk and cream. Some scalloped potatoes recipes call for making a cream sauce, but we think that’s overcomplicating the dish. It’s much better when made by cooking the sliced potatoes in the cream and milk on the stovetop, then layering them in the casserole dish, alternating with the cheese, before baking.

How to make Creamy Scalloped Potatoes

Ingredients

• 1 clove garlic, lightly smashed and peeled
• Unsalted butter, room temperature, for pan
• 4 pounds Yukon Gold potatoes (8 medium)
• 2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon lightly packed fresh thyme leaves
• Coarse salt and freshly ground pepper
• ⅛ teaspoon freshly grated nutmeg
• 6 ounces Gruyère, coarsely grated (2 ¼ cups)

Directions

1. Preheat oven to 375°F. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter.
2. Peel potatoes, then cut into 1/8-inch-thick rounds.
3. Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg.
4. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
5. Spoon one third potato mixture into prepared dish.
6. Sprinkle with one third of cheese.
7. Repeat layering twice more. Loosely cover dish with parchment paper and then foil.
8. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
9. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes.
10. Let cool 15 minutes before serving. The dish is too hot to serve straight from the broiler and needs time to set. If you cut into it before it cools slightly, the creamy mixture will be liquid, the potatoes too delicate, and the dish will be difficult to serve.