Martha’s Scalloped Potatoes

by Martha Stewart

This is a to die for recipe we sampled at the ward Christmas dinner. If you want to wow yourself or your family/guests, these are the potatoes to make with any Christmas dinner. Thank Julie for sharing with us.

• 3 pound yellow potatoes, peeled and sliced thin
• 1 clove garlic
• 3 cups milk
• 5 ounces Gruyere cheese
• 3 tablespoons unsalted butter, room temperature
• Salt and freshly ground black pepper
• 1 cup heavy cream

1. Heat oven to 325. In a large saucepan, combine sliced potatoes and milk, and place over
high heat. Bring to a boil, then reduce heat to low; cover, and simmer until potatoes just
begin to get tender, about 3 minutes. (it seems to take my potatoes a little longer)

2. Meanwhile, grate cheese and set aside. Place a colander over a large bowl, and drain
potatoes, reserving milk. (You should have 2 cups of thick, starchy milk. If the potatoes
have absorbed more than 1 cup of milk, you must add enough milk to bring the reserved
milk volume to 2 cups.)

3. Rub a 3 ½ quart oval casserole with garlic and butter. Arrange sliced potatoes in the
casserole in two layers, and season with salt and pepper to taste. Dot remaining butter and
pour in the reserved cooking milk and cream. Scatter grated cheese over the top. (I have
about 4 or 5 layers in my casserole dish and between each layer I put a little bit of the
grated cheese. The remaining cheese goes on the top.)

4. Place casserole in the lower third of the oven and bake until the cheese has turned deep
golden brown and the milk has reduced and thickened, 80 to 90 minutes. Remove from
oven and serve immediately.