Scalloped Potatoes au Gratin

Ingredients and Weight:

• 8 potatoes (Yukon Gold or Russet), peeled and thinly sliced (2.5 lbs)
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Gruyère cheese
• 1 onion, thinly sliced (1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup butter, divided
• Salt and black pepper to taste

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Grease a 9x13 inch baking dish with butter.
3. Layer half of the potatoes in the prepared dish. Season with salt and pepper.
4. Sprinkle with half of the onion and garlic.
5. Repeat layers with remaining potatoes, onion, and garlic.
6. In a large bowl, whisk together the heavy cream, milk, Parmesan cheese, Gruyère cheese, and remaining 2 tablespoons of butter. Season with salt and pepper.
7. Pour the cream mixture over the potatoes.
8. Cover and bake for 45-60 minutes, or until the potatoes are tender and the sauce is bubbly.
9. Remove from oven and let stand for 10 minutes before serving.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 280
• Fat: 16g
• Carbohydrates: 32g
• Protein: 10g

Dish Characteristics:

• Creamy and rich
• Crispy and golden-brown crust
• Tender and flavorful potatoes
• Perfect for a special occasion or a comforting dinner

User Comments:

• "The best scalloped potatoes I've ever had! So creamy and delicious."
• "The Gruyère cheese adds a great nutty flavor."
• "Easy to make and always a crowd-pleaser."
• "The crispy crust is my favorite part."
• "A classic dish that will never go out of style."

Special Precautions and Tips:

• Slice the potatoes evenly for even cooking.
• Don't overcook the potatoes, as they will become mushy.
• If the cream mixture starts to curdle, whisk in a little more milk.
• Serve the scalloped potatoes hot for the best flavor and texture.