Creamy Scalloped Potatoes with Chives
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 125 min · vegetarian, gluten-free
362 cal
9g protein
32g carbs
22g fat
per serving · estimated
Ingredients
- 3/4 lb Yukon gold potatoes
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 garlic cloves
- 1/2 tbsp unsalted butter
- 1 1/2 oz Gruyere cheese (or sharp white cheddar)
- 1/4 cup snipped fresh chives
- 1/4 tbsp Dijon mustard
- 1/4 tsp ground nutmeg
Method (tap to check — screen stays awake)
- Heat the oven to 350F and butter a 9x13 baking dish with the 2 tbsp butter.
- Slice the potatoes 1/8 inch thick — a mandoline makes quick, even work of it.
- Simmer the cream, milk, smashed garlic, Dijon, nutmeg, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper in a saucepan for 5 minutes to make the garlic-nutmeg cream; fish out the garlic.
- Shingle a third of the potatoes into the dish, scatter with a third of the grated Gruyere, and repeat twice more, pouring the warm cream evenly over the top so it seeps into every layer.
- Cover with foil and bake 40 minutes, then uncover and bake 30-35 minutes more until the top is deeply golden and a knife slides through the center with no resistance.
- Rest 15 minutes so the cream sets into a sliceable sauce, then shower with the chives.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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