Name: Simple Scalloped Potatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing; 1/2 clove garlic; 2 pounds russet potatoes, peeled and sliced 1/8-inch thick; Kosher salt and freshly ground pepper; 1 1/4 cups low-sodium chicken broth; 1/2 cup skim milk; 1/4 teaspoon freshly grated nutmeg; 4 fresh bay leaves; 1/2 cup grated gruyere cheese (about 2 ounces)

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Photograph courtesy Anna Williams

Courtesy of Food Network Magazine

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Simple Scalloped Potatoes

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