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Scalloped Potatoes

2019-09-24
  • Yield: 1
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 60m
  • Ready In: 1:20 h
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Nutritional Info

This information is per serving.

  • Carbs

    49%
  • Fats

    38%
  • Protein

    13%
  • Vitamin A

    7%
  • Vitamin C

    43%
  • Thiamin

    11%
  • Riboflavin

    13%
  • Niacin

    13%
  • Vitamin B6

    22%
  • Folate

    7%
  • Pantothenic Acid

    13%

Ingredients

  • 6 tablespoons unsalted butter, plus softened butter for the baking dish
  • Kosher salt
  • 6 medium-large russet potatoes (about 3 pounds), scrubbed, peeled in stripes, and cut crosswise into ¼-inch-thick slices
  • 6 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 8 ounces Gruyère cheese, grated (about 2 cups)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced chives, for garnish

Method

Step 1

Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.

Step 2

Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 8 minutes. Drain thoroughly and set aside.

Step 3

In a medium saucepan, melt the 6 tablespoons butter over medium heat. Add the garlic and sauté over medium-low heat until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook, stirring constantly, for 2 to 3 minutes, until lightly browned and fragrant.

Step 4

Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth. Add the Gruyère, ¼ teaspoon salt, and the pepper and cook, whisking gently until the cheese is melted.

Step 5

Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake until warmed all the way through and lightly browned on top, 25 to 30 minutes. Top with the chives and serve.

Step 6

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven.

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