Scalloped Potatoes Au Gratin
Thinly Sliced Potatoes baked in a seasoned cream sauce and layered with cheese
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Servings: 14 Servings
Calories: 349kcal
Equipment
- Large Baking Dish
- Quart Measuring Cup or Bowl
- Mandoline or Sharp Knife
- Large Mixing Bowl
- Stainless Steel Whisk
- Cutting Board
- Vegetable Peeler
- Aluminum Foil sprayed lightly with cooking spray
- Baking Sheet
- Paring Knife
Ingredients
- 4-5 lbs. Russet Potatoes
- 1 Qt. Half & Half (or 2 C. each, Whole Milk and Heavy Cream)
- 8 oz. Shredded Parmesan Cheese
- 5 oz. Shredded Gruyere Cheese
- 6 Cloves Garlic, Grated
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
- Nutmeg, Freshly Grated
- 4 Tbsp. Salted Butter, cut into Cubes
Instructions
- Gather all of your ingredients. Preheat your oven to 350℉.
- Scrub and peel the potatoes, rinsing them off as you go to remove any residue or dirt from the skin.
- Carefully, begin slicing potatoes from the shortest end using the mandoline at a very thin setting to create small coins. If using a knife, be sure to work slowly. Leave the ends of the potato to avoid unnecessary injury.
- Add sliced potatoes to the bowl and pour small amounts of the cream mixture just to cover. Continue until all potatoes have been sliced, adding in more cream as you go.
- To the remaining cream, season with salt and pepper, grated garlic and freshly grated nutmeg. Stir to combine.
- Lightly spray your baking dish with cooking spray (or brush with additional softened butter). Add a layer of the soaked, sliced potatoes and sprinkle the top with a mix of cheeses.
- Repeat the process until you've nearly filled the dish, leaving a few inch border at the top (depending on the size of your dish, you may have a few slices of potato leftover). You'll want to be sure you have enough cheese left to sprinkle over the top.
- Pour the cream that the potatoes had been sitting in back into the measuring cup with the seasoned cream and stir well to combine. Pour this over top of the potatoes in the dish, just until the cream reaches the top layer of potato. Sprinkle with the remaining cheese and add the cubed pieces of butter across the top.
- Wrap the top of the dish tightly with foil (sprayed lightly with cooking spray to avoid sticking), and place into the center rack of your preheated oven. Place a sheet pan on the rack directly below the baking dish, to catch any excess liquid if it bubbles over.
- Depending on the thickness of your potato layers, baking times may vary. If you have used a wider pan (such as 13"x9" or larger), your scalloped potatoes au gratin may bake faster than using a smaller pan with deeper layers. Check doneness after about one hour, inserting a paring knife through a few spots around the top of the dish to ensure the knife goes through the potatoes very easily. If not, remove the foil and continue baking. Once fully baked, turn on the broiler to its highest setting and allow to broil the cheese on top to a rich, golden brown. Cool slightly before serving.
Nutrition
Serving: 2639 | Calories: 349kcal | Carbohydrates: 35g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 602mg | Potassium: 818mg | Fiber: 2.3g | Sugar: 4g | Calcium: 344mg | Iron: 1.3mg