Recipe by Elmotoo
From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.
Top Review by AZPARZYCH
These were very good! I used heavy cream since I had some that needed to be used and it made these potatoes so rich and creamy! the gruyere cheese was a nice change from cheddar or parmesan and gave it the right amount of saltiness. Made for AUS/NZ Recipe Swap.
- 1133.98 g boiling potatoes, such as Yukon Gold
- 828.06 ml half-and-half
- 2 large garlic cloves, minced
- 4.92 ml salt
- 1.23 ml fresh ground black pepper
- 0.59 ml freshly grated nutmeg
- 236.59 ml coarsely grated gruyere
Directions See How It's Made
- Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
- Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
- Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.