Scalloped Potatoes
Ingredients
The base
-
2
tablespoons
unsalted butter
-
1
medium
onion, finely chopped
-
2
cups
heavy cream
-
2
cups
milk
-
2
sprigs
thyme
-
¼
teaspoon
ground nutmeg
-
to taste
kosher salt
-
to taste
black pepper
-
4
pounds
russet potatoes, peeled and thinly sliced
The topping
-
1½
cups
cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish.
- Melt butter in a pot and cook the onions until softened.
- Add cream, milk, thyme, and nutmeg to the pot; season with salt and pepper, then bring to a simmer.
- Stir in the sliced potatoes and cook until tender, about 30 to 35 minutes.
- Remove thyme sprigs and pour the potato mixture into the baking dish, then top with cheese.
- Bake for 20 to 25 minutes until the top is slightly golden.
- Let the dish sit for a minimum of 15 minutes before serving, garnishing with extra thyme if desired.
Nutrition Facts (estimated)
Servings
8
Calories
538
Total fat
34g
Total carbohydrates
47g
Total protein
14g
Sodium
190mg
Cholesterol
103mg
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