Creamy Scalloped Potatoes with Gruyere and Thyme
Active Time: 20 minutes | Total Time: 1 hour 10 minutes | Serves 6 | Gluten Free
- Unsalted butter, for the baking pan
- 3 cups heavy whipping cream
- 1 clove garlic, grated
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup grated Gruyere cheese or sharp white Cheddar, plus more for the top
- 2¼ pounds russet potatoes, peeled
Heat the oven (with the oven rack in the middle) to 375°F. Butter a 2- to 2½- quart baking dish.
In a large bowl, combine the cream, garlic, thyme, salt, pepper, and cheese.
Using a sharp knife, food processor, or mandolin, thinly slice the potatoes into ⅛-inch thick rounds. Add them to the cream mixture and stir well, making sure all of the potato slices are separated.
Pour some of the cream mixture into the prepared baking dish just to cover the bottom. Use your hands to lift out the potatoes and into the dish, spreading them out evenly. Pour in the remaining cream mixture. Press down the top layer to level them out. The potatoes should be just barely submerged. Add a little more cream, if necessary. Sprinkle a little extra cheese over the top.
Place the baking dish on a rimmed sheet pan and slide into the oven. Bake for 45 to 50 minutes, until the sauce has thickened and the potatoes are tender and can easily pierced with a paring knife. The top will be a nice golden brown. Let cool for 10 minutes before serving.
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