This cheesy scalloped potato recipe is a no-fail decadent side dish that will be the star of any meal. The perfect Thanksgiving side that only takes 30 minutes in the oven and you'll have a potato dish that will be filling and memorable.
Course: Side Dish
Prep Time: 20minutes
Cook Time: 30minutes
2 ½lbsYukon Gold potatoes(sliced thin)
salt and pepper
nutmeg(just a sprinkle over the dish)
8ouncesgruyere(grated (2 cups))
Preheat oven to 350º. Butter a 9 x 13 baking dish or 2 quart baking dish.
Add cream and milk to a large pot. Peel potatoes and slice very thin. Place in the pot with the milk. Add garlic and salt and pepper and bring slowly to a boil. Once it comes to a boil, remove from heat and salt and pepper to taste. Pour into the prepared dish. Grate nutmeg on top and cover with cheese.
Bake for 30-35 minutes or until the top is golden brown. Remove from oven and let it rest for at least 15 minutes.
Barbara's Notes + Tips
Used an aged gruyere cheese if you can find it for my flavor.
Make sure you taste the sauce before adding to the baking dish and add more salt if needed.
Place a baking sheet under the casserole dish in case it bubbles over.
You can slice the potatoes with a mandolin or food processor. If using a knife, try to get the potatoes as thin as possible.
Let this dish rest for 15-30 minutes before serving so the sauce can thicken.