Scalloped Potatoes

Scalloped potatoes are rich, creamy, carb-forward, and the perfect accompaniment to any large format meat.

They’re a classic side dish for a reason, in fact, they’re rich and delicious enough to stand on their own, I say. I would be happy eating only scalloped potatoes for dinner: well seasoned, tender potatoes in a rich and vevelty cream sauce with a little bit of golden brown cheese. Pure potato heaven.

Ingredients:

2 tbsp butter divided, room temp

2 lbs potatoes Yukon Gold preferred, about 4

1 cup heavy cream

1 cup whole milk

3 cloves garlic crushed

1/2 tbsp fresh thyme

4 oz Gruyère cheese coarsely grated, about 1.5 heaping cups