This is a classic recipe for scalloped potatoes. Par cooking the potatoes in milk and heavy cream ensures that the potatoes will be cooked through, flavorful and creamy. I love to use Gruyère and fontina cheeses because of the wonderful, nutty flavor of the Gruyère and the creamy mouthfeel of the fontina – but any of your favorite cheeses can be used. DEFINITELY will become a huge crowd pleaser in your house! And SOOOOOOO easy to make!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds Yukon gold potatoes (about 6)
- 2 cups milk
- 2 cups heavy cream
- Kosher salt, to season
- 4 grates freshly grated nutmeg
- 1 thyme bundle
- 3 cloves garlic smashed
- 2 pats unsalted butter
- 1 cup grated fontina
- 1 cup grated Gruyère
Instructions
- Preheat the oven to 400 degrees F.
- Peel and slice the potatoes into 1/4-inch slices. Add to a medium saucepot the milk, cream, salt, nutmeg, thyme, garlic and sliced potatoes. Bring to a boil, reduce to a simmer and par-cook the potatoes for 10 minutes.
- Butter a small cast-iron or oven-safe sauté pan. Add half of the par-cooked potatoes to the bottom of the skillet and top with half of the cheeses. Then layer the other half of the potatoes and cheeses on top. Bake until the potatoes are tender and the cheeses are golden, 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 638 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 20 g |
| Cholesterol | 170 mg |
| Sodium | 839 mg |
Reviews
Amazing recipe!! I cut Yukons at 1/8 inch, made it feel a little more fancy. So good!
This came out very well (looks good taste great!) but I need to find another way. INCREDIBLY WASTEFUL of the milk and cream. I’d give the recipe 1 star for that.
These were absolutely delicious. I will definitely make again.
Ann C – to answer your question, I added 2 large ladles of the poaching milk before baking in a cast iron pan on a cookie sheet. It was fantastic.
Do you discard the cream/milk after parboiling the potatoes?