scalloped potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch)
• 1/2 cup (1 stick) unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 cups milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in milk and heavy cream. Season with salt, pepper, and nutmeg. Bring to a simmer.
5. Layer half of the potato slices in the prepared baking dish. Pour half of the cream mixture over the potatoes.
6. Repeat with the remaining potatoes and cream mixture.
7. Cover the baking dish with aluminum foil.
8. Bake for 45-60 minutes, or until potatoes are tender when pierced with a fork. Remove foil during the last 15 minutes to brown the top.
9. Sprinkle with Parmesan cheese and bake for another 5-10 minutes, or until cheese is melted and bubbly.

Notes

• For best results, use Yukon Gold potatoes – their waxy texture holds up well during baking.
• To ensure even slicing, use a mandoline slicer.
• Don't overcrowd the baking dish. Use a larger dish if necessary.
• If the potatoes are browning too quickly, cover loosely with foil.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.