Scalloped Potatoes

• servings: 4 servings

Ingredients

1 pound Yukon Gold potatoes, unpeeled, sliced ⅛ inch thick

1 cup heavy cream

3/4 teaspoon Dijon mustard

1/8 teaspoon freshly grated nutmeg

Kosher salt and ground black pepper

1 bay leaf or thyme sprig (optional)

1 ounce Parmesan or Asiago cheese, finely grated (½ cup; see headnote)

Directions

Heat the oven to 375°F with a rack in the middle position. In a 1-quart baking dish, shingle in the potato slices; they will be tightly packed.

In a saucepan, combine the cream, mustard, nutmeg, 1 teaspoon salt, ⅛ teaspoon pepper and bay (if using). Bring to a simmer over medium, stirring, then immediately pour over the potatoes. Cover tightly with foil and set on a rimmed baking sheet to catch bubble-overs. Bake until the tip of a knife inserted into the potatoes meets just a little resistance, 40 to 45 minutes.

Remove from the oven and uncover the baking dish. Sprinkle the Parmesan evenly over the surface. Bake, uncovered, until golden brown, another 20 to 25 minutes. Cool on a wire rack for about 20 minutes before serving.

To serve 6 to 8: Follow the recipe using 2 pounds Yukon Gold potatoes, 2 cups heavy cream, 1½ teaspoons Dijon mustard, ¼ teaspoon nutmeg, 2 teaspoons kosher salt, ¼ teaspoon black pepper, 2 bay leaves or thyme sprigs (optional) and 2 ounces (1 cup) finely grated Parmesan or Asiago cheese. Use a 1½-quart baking dish (such as an 8-inch square baking dish) and increase the covered baking time to 50 to 60 minutes.

To serve 10 to 12: Follow the recipe using 3 pounds Yukon Gold potatoes, 3 cups heavy cream, 2¼ teaspoons Dijon mustard, ⅜ teaspoon nutmeg, 1 tablespoon kosher salt, ⅜ teaspoon black pepper, 3 bay leaves or thyme sprigs (optional) and 3 ounces (1½ cups) finely grated Parmesan or Asiago cheese. Use a 3-quart baking dish (such as a 9-by-13-inch baking dish) and increase the covered baking time to 50 to 60 minutes.