Scalloped Potatoes Recipe For a Creamy Delight

Ingredients

• 4 large russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 cup shredded Gruyère cheese
• 1 cup aged cheddar cheese, shredded
• to taste Salt and pepper
• 0.5 teaspoon nutmeg (optional)
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash and peel the potatoes. Using a mandoline or sharp knife, slice the potatoes as thinly as possible (about ⅛ inch thick).
3. In a medium saucepan over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the heavy cream, whole milk, thyme, rosemary, nutmeg (if using), and season with salt and pepper. Stir continuously and heat until warm but not boiling. Remove from heat.
4. In a greased baking dish, arrange a layer of potato slices at the bottom. Pour a portion of the cream mixture over the potatoes, then sprinkle some Gruyère and cheddar cheese on top. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Once done, remove from the oven and allow to rest for about 10 minutes. This will help the dish set a bit, making it easier to serve.
7. Before serving, sprinkle with fresh chives to add a pop of color and fresh flavor.