Scalloped Potatoes with Garlic and Gruyère

Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a skillet then covered with a creamy garlic sauce and baked. With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin.

6 medium Yukon Gold potatoes, peeled and thinly sliced
3 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
1½ cups milk
1½-2 cups Gruyère cheese, shredded
2 cloves garlic, minced
1 sprig thyme
sea salt
black pepper, freshly ground

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat a 9" skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch kosher or sea salt and pepper, and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mixture into a separate bowl.

Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes.

Pour the milk mixture back over the potatoes and then cover the top layer of potatoes with the remaining cheese.

Cover with foil and bake for 1 hour. Remove the foil and bake for 5-10 minutes until top is golden. Let cool for 5-10 minutes and then serve.