Scallop Potatoes

 

Ingredients:

2 tablespoons unsalted butter, plus more for the baking dish 

4 medium russet potatoes (about 2 pounds) 

1 1/2 cups heavy cream 

1/2 cup whole milk

 2 cloves garlic, minced 

1/2 teaspoon fresh thyme leaves 

Kosher salt and freshly ground black pepper 

4 sliced green onions

2 cup shredded Gruyere cheese or Swiss cheese (about 8 ounces)

Instructions: 

Preheat the oven to 350 degrees F.

Grease an 8-inch square baking dish with unsalted butter.

Peel the potatoes and cut them into 1/8-inch-thick slices using a mandolin or sharp knife. In a medium saucepan, combine the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, minced garlic, fresh thyme leaves, 1 1/2 teaspoons salt, 1/2 teaspoon pepper. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender but still hold their shape about 5 minutes.  Arrange 1/3 of the potatoes into the prepared baking dish sprinkle 1/3 of the shredded cheese and half of the green onion. Layer another 1/3 of the potatoes and 1/3 of cheese and remaining green onion.  Pour remaining potatoes and sauce into the baking dish, spread remaining cheese over top.

Bake until the top is light golden brown, and the potatoes are cooked through and tender (about 45 minutes).  Let it rest for 10 minutes before serving. Enjoy these creamy, cheesy, and indulgent scalloped potatoes as a delightful side dish!