Scalloped Potatoes
- 4 cups (1 quart) half-and-half
- 2 medium garlic cloves, minced
- 1 tablespoon plus 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon finely chopped fresh thyme leaves
- 4 pounds russet potatoes
- 2 cups shredded Gruyère cheese (about 5 ounces)
- 2 tablespoons unsalted butter (1/4 stick), cut into 8 pieces, plus more for coating the baking dish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Russet potatoes (4 pounds)
- Thyme, fresh leaves (1/2 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves, medium (2)
- Kosher salt (1 2/3 tablespoon)
- Dairy
- 2 tablespoons unsalted butter, unsalted (1/4 stick)
- Gruyere cheese (2 cups)
- Half-and-half (4 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 17, 2012 (4 months ago).
188 people saved this recipe.
