Fall is most definitely in the air.¬† In fact, for a few days here, winter was in the air.¬† With the change in the seasons¬† I find myself bringing out the “comfort food” recipes.¬† Those dishes that make you feel all warm and cozy.¬† One dish that always shouts comfort to me is scalloped potatoes.¬† A few years ago I stumbled upon what I consider to be the best scalloped potato recipe of all time.¬† It’s simple and easy and absolutely delicious.¬† I’d like to take credit for the recipe but I can’t.¬† This one happens to be courtesy of the famous (infamous) Martha Stewart.¬† I’m not a huge fan of Martha Stewart.¬† In fact I have only tuned into her show once in my life.¬† It was shortly before Easter one year and she was going to decorate eggs.¬† I thought I might learn something useful.¬† But when she went to her backyard and collected her Ostrich egg and then proceeded to guild them in gold I knew this was not the gal for me!¬† Nonetheless she has fabulous recipes and this is one of them.
A couple of notes about the recipe.¬† It calls for Yukon Gold potatoes.¬† Now, depending on where you live and the time of year you might not be able to find Yukons.¬† But it is essential that you use a gold fleshed potato for this recipe.¬† There are a couple of reason for that.¬† When this cheesy casserole is baking in your oven your house will smell a little like heaven.¬† Then when you pull it out of the oven you will be greeted with the most mouth watering, golden dish ever.¬† The last thing you want is to dig into this dish of awesomeness and be greeted with a spoon full of white fleshed, anemic looking spuds.¬† And then there is the flavour.¬† This really is a simple dish with few ingredients so the flavour of the potatoes will shine through.¬† Gold flesh potatoes are just more flavourful. If you can’t find full sized gold potatoes pick up a couple of bags of the little golden minis.¬† They are awesome in this dish.¬† No need to peel them either.
3 pounds of Yukon Gold Potatoes sliced very thin (see notes above)
3 cups of milk
1 cup of heavy cream
1 clove of garlic (you can used minced garlic as well)
3 tablespoons of butter
5 ounces of Gruyere cheese (shredded)
Salt and Pepper
Preheat oven to 325.¬† Combine the sliced potatoes and milk in a pot and put on the stove over high heat.¬† Let it come to a boil.¬† Immediately reduce heat to low, cover and let simmer until the potatoes are just slightly tender (about 3-5 minutes).
Drain the potatoes, keeping the milk that you cooked them in.
Rub a baking dish with butter and garlic.¬† Arrange the potatoes in the dish.¬† Season lightly with salt and pepper and dot with the remaining butter.¬† You should have about 2 cups of thick starchy milk left from cooking the potatoes on the stove.¬† If you don’t top it up to 2 cups with the heavy cream. Pur this over the potatoes.¬† Top with the shredded Gruyere cheese.
Bake until the cheese is a golden brown and the milk has reduced and thickened (about 80-90 minutes).¬† If the cheese is becoming to brown near the end of the cooking time cover with foil.