Bake these creamy and cheesy scalloped potatoes in the oven while grilling steaks or finishing a roast in the slow cooker. Dawn Perry, the author of “Ready, Set, Cook,” has shared her expertise as a former food director for Real Simple. She has worked in test kitchens for renowned brands like Everyday Food and Bon Appétit. Potatoes are thinly sliced, layered, and topped with cream, milk, and cheese, turning them into a delightful ooey-gooey side dish. Although making them from scratch takes more time than boxed varieties, the homemade route is worthwhile. The dish can be prepped ahead, making it versatile. Prepare the potatoes before baking and refrigerate them for two days or freeze them for up to a month. They pair excellently with a quick lamb and vegetable stew.
Here’s the recipe:
– 2 tablespoons unsalted butter, plus more for the baking dish
– 1 medium onion, finely chopped
– 2 cups heavy cream
– 2 cups whole milk
– 1 bay leaf
– 1 teaspoon fresh thyme leaves
– ¼ teaspoon ground nutmeg
– Kosher salt and black pepper
– 4 pounds russet potatoes (8 medium), peeled and sliced ⅛ inch thick
– 6 ounces Gruyère or Cheddar, grated (about 1½ cups)
Instructions:
1. Preheat oven to 375° F. Butter a 3-quart baking dish. In a saucepan, melt butter and cook onion until softened.
2. Add cream, milk, bay leaf, thyme, and nutmeg. Simmer with salt and pepper.
3. Simmer potatoes in the mixture until tender. Remove the bay leaf.
4. Transfer to the baking dish, sprinkle with cheese, and bake until golden, about 20-25 minutes.
