Steak and Scalloped Potatoes

I didn't know Charlies favorite kind of potato is scalloped until he mentioned it today after I made these.  I cut this recipe down to one potato so there would not be so much left over.  He said this was his favorite version. 

Scalloped Potatoes

By Martha Stewart Test Kitchen Updated on September 7, 2023

I didn't have Yukon potatoes and used a Russet and sliced it thicker than paper thin... about 1/8 inch thick.

I cooked the potatoes in 2 C. milk and used 3/4 C. of the cooked milk and 3/4 C. cream in the baking dish (enough to cover) 2 cl. garlic, salt and pepper to taste, after each layer, 2 T. butter + enough to coat inside of pan. and 1 heaping cup of grated Gruyere. The recipe does not say what to do with the cheese.  I put it on top just before putting it in the oven.  Because the potatoes were sliced thicker, it took a little longer for them to cook in the milk... maybe 5 minutes.

Ingredients

3 lb. Yukon gold potatoes peeled and sliced paper thin 

3 C. milk

1 cl. garlic

3 T. unsalted butter, soften

Kosher salt and fresh pepper

1 C. heavy cream

5 oz. Gruyere, grated

Directions

 

Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. 

Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 

Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 

Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. 

Add butter and reserved milk and cream:

Dot with remaining butter and pour over reserved cooking milk and cream. 

Bake:

Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.    

Tip  Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.