Scalloped Potatoes
Are you looking to mix things up this Thanksgiving? If so, check out this scalloped potato recipe that should prove to be a nice alternative to the more traditional mashed potatoes. Better yet, make both.
More than anything, it is important to keep in mind that this recipe can be easily altered to fit your needs and desires. Do you love onion? If so, feel free to add a medium, thinly sliced one. Would you like to make more of a meal out of this dish? Adding chunks of ham is an excellent option.
And, truth be told, the inclusion of both 2% milk and heavy whipping cream may seem a bit odd. But that is what I had on hand the day I came up with this recipe, and it worked. If you want to only include heavy whipping cream (at a larger amount), that is certainly an option.
In the end, there are three things that make this recipe truly stand out: slicing the potatoes super thin, the inclusion of Gruyere, and the use of a cast iron skillet. In regards to the potatoes, if you have a mandoline slicer, this is an ideal time to use it. If not, slice the potatoes with a knife. As for the skillet, while it’s not absolutely essential to use and a regular casserole dish will suffice, nothing gets those edges crunchy like cast iron.
Ingredients
- 5-6 Yukon Gold potatoes
- 5 garlic cloves, finely chopped
- 2 cups Gruyere cheese, shredded
- 1 cup 2% milk
- ½ cup heavy whipping cream
- Salt and pepper to taste
Directions
- Preheat the oven to 400 degrees.
- Take the slices of potato and arrange a layer in the bottom of the cast iron skillet. Add some garlic, salt, pepper, and cheese to the potato
- Repeat this layering, adding garlic, salt, pepper, and cheese each time. You should end up with at least three layers of potatoes. If you desire more, slice some more.
- Add your mixture of milk and heavy whipping cream to the skillet. Top with the last of the cheese.
- Bake for 40 minutes.
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