Empty My Fridge
How to Make Scalloped Potatoes | Hilah Cooking
Ingredients
- Butter1 tbsp
- Onion · minced¼ cups
- Garlic · minced1 clove
- Bay leaf1
- Salt½ tsp
- Pepper½ tsp
- Thyme¼ tsp
- Milk1 ½ cups
- Potato · peeled sliced, sliced1 ½ lb
- Heavy cream⅓–½ cups
- Gruyère cheese · grated½ cups
- Breadcrumb⅓ cups
Instructions
- Set the oven to 350°F and grease a 2-quart casserole (deep pie dish or 10-inch gratin dish). Sprinkle the bottom with 1 tablespoon of the breadcrumbs.
- In a deep skillet, cook the onion and garlic in the butter over medium-low heat for about 10 minutes, until very soft.
- Add the bay leaf, salt, pepper, warm milk and potatoes. Bring to a simmer over medium-high heat.
- Simmer uncovered for 7 minutes, until the potatoes are just tender, pushing them down and stirring gently now and then.
- Lift the potatoes out with a slotted spoon and arrange them in the dish.
- Pour the cooking milk and cream over the top, using just enough cream (1/3 to 1/2 cup total) to barely cover the potatoes.
- Sprinkle with the cheese and the remaining breadcrumbs.
- Bake uncovered at 350°F for 40 minutes, then rest 10-15 minutes before serving.
Summarized from Hilah Cooking's video. Watch it for the details.
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GarlicOnionCheeseMilkCreamPotatoHeavy creamBreadcrumb
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