For our Easter luncheon this year, I wanted to make some potato dish other than mashed potato. Then I found a perfect recipe for the occasion: simple scalloped potatoes. (Believe me, I am really good at finding great, and easy recipes :))
I loved this recipe at first sight, mainly because of the gruyère cheese it used. Even though I love all kinds of cheese seriously, gruyère is one of my very favorite cheeses. If you haven't tasted it, you should try it. It's a lovely cheese named after the town of Gruyères in Switzerland. It's a hard + yellowish cheese with a strong flavour. Flavour gets stronger with age. As a real cheese lover, I can live on cheese for months. I'm not even joking. This simple scalloped cheese is very cheesy and creamy that it goes really well with ham. I made it this weekend again, and it was a nice match with a big salad, too.
Each time I made the scalloped potatoes, Remi came down and asked me if the menu were cheese fondue. It's all because of gruyère. It gives a similar savour to cheese fondue and scalloped potatoes even though they are two very different dishes. As you might know, gruyère is one of the "must" cheeses for cheese fondue.
You can see my cheese fondue recipe here.
If you want to see one more great cheese meal, see my raclette recipe(?) here.
Well, the main character of the scalloped potatoes dish is 'potato', for sure. But, gruyère makes a wonderful accent. Even though gruyère is not a cheap kind of cheese, but it's definitely worth using gruyère than any other cheese.
Here goes the recipe:
(adapted from Food Network)
1 1/2 tablespoons unsalted butter, cut into pieces
1/2 clove garlic
2 pounds russet potatoes
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup milk
1/4 teaspoon nutmeg
3-4 bay leaves
1/2 cup grated gruyère cheese
1. Position a rack in the middle the oven and preheat to 425 degrees F.
2. Peel and cut the potatoes into 1/2 inch thick slices. If slices are too thin, they will be overcooked.
3. Rub with the garlic, then brush a large skillet with butter.
Heat the skillet over medium-high heat.
4.Add half of the potatoes, sprinkle with 1/2 teaspoon salt, and pepper to taste.
5. Arrange the remaining potatoes on top. Sprinkle with 1/2 teaspoon salt, and pepper to taste.
6. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 5 minutes.
7. Generously brush a shallow baking dish with butter and slide the potatoes into the dish.
8. Dot the potatoes with the cut-up butter
9. And sprinkle with the gruyère.
10. Bake until golden, about 25 minutes. Let rest 5 minutes before serving.
Active time is about 10 minutes, not including 25 minutes of baking. It smells and tastes so good.