Scalloped Potatoes

 Scalloped Potatoes by Martha Stewart

There are a bunch of variations on this recipe online, and it took awhile to find the exact one. I don't think the measurements are even very important. I also don't know why these aren't called Au Gratin potatoes. I thought Scalloped Potatoes were potatoes without cheese, but I digress...

Ingredients

1 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds Yukon Gold potatoes (8 medium)
2 cups heavy cream
2 cups whole milk
1 tablespoon lightly packed fresh thyme leaves
Coarse salt and freshly ground pepper
⅛ teaspoon freshly grated nutmeg
6 ounces Gruyère, coarsely grated (2 ¼ cups)

Preheat oven to 375°F. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter.

Peel potatoes, then cut into 1/8-inch-thick rounds.

Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg.

Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.

Spoon one third potato mixture into prepared dish.Sprinkle with one third of cheese.Repeat layering twice more. Loosely cover dish with parchment paper and then foil.Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.