Gruyère Scalloped Potatoes with Crispy Shallots

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a saucepan, melt the butter and sauté the minced garlic for 1 minute until fragrant.
3. Add the heavy cream, milk, salt, pepper, thyme, and nutmeg. Warm the mixture gently, taking care not to bring it to a boil.
4. Arrange a layer of thinly sliced potatoes in the prepared baking dish.
5. Pour a portion of the warm cream mixture over the potatoes.
6. Sprinkle a generous handful of Gruyère along with a bit of Parmesan.
7. Continue layering potatoes, cream mixture, and cheeses until all ingredients are used.
8. Cover the dish with foil and bake for 35 minutes.
9. Remove the foil and continue baking for 20–30 minutes, or until the top is golden, bubbly, and the potatoes are fork-tender.

For the Crispy Shallots:
10. While the potatoes finish baking, sauté the sliced shallots in butter or oil over medium heat until deeply golden and crisp.
11. Transfer to paper towels to drain and sprinkle lightly with salt.
12. Once the gratin is done, top with the crispy shallots just before serving.

Variations

• Replace Gruyère with aged cheddar or Fontina for a different flavor profile.
• Add caramelized onions between the potato layers for extra sweetness.
• Incorporate thin slices of cooked ham or pancetta for a hearty twist.
• Use a mix of sweet potatoes and Yukon golds for a more colorful and subtly sweet gratin.

Tips

• Use a mandoline for evenly thin potato slices to ensure even cooking.
• Warm the cream mixture slowly to avoid curdling.
• Let the gratin rest for at least 10 minutes before serving to help the layers set.
• For extra browning, switch the oven to broil for the last 2–3 minutes, watching closely.