It may be inching towards spring, but there's a still enough of a chill in the air to make you crave a warm, hearty dish like scalloped potatoes. Try Martha Stewart's delicious version here, courtesy of PBS Food.
Makes 10 servings
1 clove garlic, peeled
Unsalted butter, room temperature for pan
4 pounds Yukon gold potatoes (8 medium-sized)
2 cups milk
2 cups heavy cream
Coarse salt and freshly ground black pepper
⅛ teaspoon nutmeg
6 ounces (2¼ cups) Gruyere cheese, grated
1. Preheat oven to 375 degrees. Rub the bottom and sides of a 2½-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
2. Transfer potatoes and garlic to a large pot with cream, milk, 1 tablespoon salt, ½ teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
3. Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
4. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.