Cheesy Scalloped Potato Gratin Recipe
500 mL (2 cups) 35% cream
500 mL (2 cups) milk
2 medium shallots
2 garlic cloves
15 mL (1 Tbsp) coarse salt
5 mL (1 tsp) fresh ground black pepper
3-4 sprigs of thyme leaves
Grated nutmeg to taste
2Kg (4 pounds) russet potatoes, very thinly sliced
Cheese(s) of you choice… as much as you want
Preheat oven to 180ºC (350°F).
In a pot over low heat, gently simmer cream, milk, shallots, garlic, salt, pepper, nutmeg, and thyme.
Cook and steep until shallots are soft, and the milk is infused with flavour; about 20 minutes.
Use a stick blender or blender to make a smooth liquid.Grate the cheese(s) of your choice.
Pour a little bit of milk mixture into the bottom of an 11×9 baking dish.
Arrange potato slices in layers, alternating with cheese.
Pour milk mixture over potatoes as you go.
Last layer should be cheese.
Cover and bake until tender and creamy, 60–75 minutes.
Take cover off for the last 15 minutes.
Le Gourmet TV Is Now – Glen & Friends Cooking!