Food Blogs
Simple Scalloped Potatoes Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 1/2 tablespoons unsalted butter cut into pieces, plus more for brushing
- 1/2 clove garlic
- 2 pounds russet potatoes peeled and sliced 1/8-inch thick
- Kosher salt and freshly ground pepper
- 1 1/4 cups low sodium chicken broth
- 1/2 cup skim milk
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/2 cup grated gruyere cheese about 2 ounces
Ingredients
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Instructions
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
- Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
- Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.