Scalloped Potatoes

Ingredients

• •3 lb (1.4 kg) Yukon Gold potatoes, peeled
• •3 tbsp unsalted butter
• •3 cloves garlic, minced
• •3 tbsp all-purpose flour
• •2 cups (500 ml) whole milk
• •1 cup (250 ml) heavy cream (35%)
• •2 cups (200 g) Gruyère cheese, grated
• •1 tsp Dijon mustard
• •1 tsp fresh thyme leaves
• •¼ tsp nutmeg, freshly grated
• •1½ tsp kosher salt
• •½ tsp black pepper

Directions

1. 1Preheat oven to 375 °F (190 °C) and butter a 9×13-inch (23×33 cm) baking dish.
2. 2Slice potatoes 1/8-inch (3 mm) thick using a mandoline or sharp knife; place slices in a large bowl of cold water to prevent browning, then drain and pat very dry.
3. 3Melt butter in a medium saucepan over medium heat; add garlic and cook 1 minute, then whisk in flour and cook 1 minute more.
4. 4Gradually whisk in milk and cream; bring to a simmer, whisking constantly, until sauce thickens, about 4 minutes.
5. 5Remove from heat; stir in 1½ cups Gruyère, Dijon, thyme, nutmeg, salt, and pepper until cheese melts and sauce is smooth.
6. 6Arrange one-third of the potato slices in overlapping layers in the prepared dish; pour one-third of the cheese sauce over evenly — repeat two more times, finishing with sauce on top.
7. 7Cover tightly with foil and bake 45 minutes until potatoes are just tender when pierced with a knife.
8. 8Uncover, scatter remaining ½ cup Gruyère over the top, and bake 20–25 minutes more until golden brown and bubbling; let rest 10 minutes before serving.

💡 Gruyère is widely available at Canadian grocery chains (Loblaws, Sobeys, Metro) but sharp cheddar or Swiss cheese makes an excellent substitute. For a head start, assemble the dish the night before, cover, refrigerate, and bake from cold — add 15 minutes to covered bake time.

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