Red Meat Allergy Friendly Scalloped Potatoes Au Gratin
Total time1 hr 45 min
Prep time25 min
Cook time1 hr 10 min
5.0(23)
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Learn more →Ingredients
6 servings
- 2 ½ lb russet potatoes (about 4 medium), peeled and sliced ⅛-inch thick
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 ½ cups gruyère cheese, freshly grated (about 5 oz)
- 1 cup sharp cheddar cheese, freshly grated (about 3.5 oz)
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
- 2
Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
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