Scalloped Potatoes

1. 1

   Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper to protect the baking sheet from spills and make for easy cleanup.

2. 2

   Peel the potatoes and slice them on a mandoline into 1/8-inch-thick slices.

3. 3

   Or, using a chef's knife, carefully slice the potatoes thinly and evenly.

4. 4

   Arrange the potatoes in a medium casserole dish in overlapping layers, seasoning with salt and pepper as you go.

5. 5

   Place the dish on the prepared baking sheet.

6. 6

   Combine the milk, heavy cream, thyme, garlic and nutmeg in a medium heavy-bottomed saucepan.

7. 7

   Bring to a gentle simmer over medium heat.

8. 8

   Pour over the potatoes.

9. 9

   Sprinkle the cheese over the top.

10. 10

    Bake until the potatoes are tender and the top is bubbling around the edges and a deep golden brown, about 1 hour.

11. 11

    (If it starts to brown too deeply, cover the top of the dish with aluminum foil.)

12. 12

    Let cool 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.