Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 clove garlic, lightly crushed

Olive oil cooking spray

1 pound (455 g) Yukon gold potatoes, unpeeled and thinly sliced (about 3 potatoes, about 1/8 inch, or 3 mm, thick—a mandolin works beautifully for this)

1 small yellow onion, thinly sliced

Salt and fresh-ground black pepper, to taste

3/4 teaspoon thyme

1 teaspoon granulated garlic

1 cup (120 g) grated Gruyère cheese

3 tablespoons (15 g) fresh-grated Pecorino Romano or Parmesan cheese

1 egg

1 can (12 ounces, or 355 ml) evaporated skim milk

1 tablespoon (14 g) butter, quartered

Cooking Instructions:

Preheat the oven to 350°F (180°C, or gas mark 4).

Using a heavy hand, rub the crushed garlic all over the inside of a shallow casserole dish or 7 × 11-inch (18 × 28-cm) baking dish.

Spray the dish with olive oil and lay down one-third of the sliced potatoes in a neat layer covering the bottom. Spread half the sliced onion on top in an even layer, season lightly with salt and pepper, half the thyme, and half the garlic. Sprinkle 1/2 cup (60 g) of the Gruyère and 1 tablespoon (5 g) of the Pecorino evenly over the onions, and top with another one-third of the potatoes in an even layer. Cover with the remaining onion slices, and season lightly with salt, pepper, and the remaining halves of the thyme and garlic.

Top with 1/4 cup (30 g) of the Gruyère, and 1 tablespoon (5 g) of the Pecorino. Cover with the remaining potatoes.

In a small bowl, whisk the egg into the evaporated milk until well incorporated and gently pour the mixture over the potatoes. Top with an even layer of the remaining 1/4 cup (30 g) Gruyère and 1 tablespoon (5 g) Pecorino. Add the 4 small pieces of butter, seal with aluminum foil (be careful not to touch the potatoes with the foil or the cheese will stick), and cook for about 40 minutes.

Remove the foil and continue to bake for 15 to 20 minutes, until the potatoes are tender and the cheese on top is lightly browned. Let rest for 10 to 15 minutes before serving; the sauce will thicken slightly as it cools.