Cheesy Scalloped Potatoes
It can be assembled in advance, covered, and held in the refrigerator overnight. Just make sure the potatoes are weighted down with a heavy dish to submerge in the milk and prevent discoloration. Bake before dinner, but leave enough time for the mixture to rest after cooking. You can layer in other cooked vegetables or diced meats, such as sautéed leeks or cooked bacon.
- 5 tablespoons unsalted butter
- 1 medium onion, peeled and sliced
- 1 cup cream
- 1 cup milk
- 5 medium Yukon Gold potatoes, peeled and thinly sliced (2 1/2 to 3 pounds)
- coarse salt
- freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 pound high-quality melting cheese, such as Comte or Gruyere, grated (2 1/2 cups)
- Heat a medium skillet over low heat, and then add 4 tablespoons of the butter. Add the onion and saute, still over low heat, until it is completely softened to translucent, but not browned, 10 to 15 minutes. Set aside to cool.
- Preheat the oven to 375 degrees Fahrenheit. Butter an oval 12-cup baking dish.
- In a large measuring cup with a spout, combine the cream and milk. Coat the bottom of the dish with a little of the cream mixture. Cover the bottom of the dish with one third of the potatoes, slightly overlapping each slice. Sprinkle on salt and pepper and half of the nutmeg. Layer over half of the onions and one third of the cheese and the cream mixture. Repeat. Top with the remaining potatoes and the remaining cheese and cream mixture. Season with salt and pepper.
- Dot with pieces of the remaining butter. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, or until the top is brown, the cream is bubbling, and the potatoes are tender when tested with a thin knife. Let rest for at least 15 minutes before serving.