Chef Juan's Scalloped Potatoes for Easter Dinner

Ingredients

1          cup whole milk

¼         cup all-purpose flour

4          tablespoons salted butter

1          cup heavy whipping cream

3          fresh bay leaves

1          teaspoon fresh thyme, minced

4          garlic cloves, minced

½         teaspoon nutmeg, freshly grated

½         teaspoon kosher salt

½         teaspoon black pepper, fresh cracked

3          pounds russet potatoes, peeled and cut into 1/8 inch-thick slices (do not rinse the potatoes)

1          cup parmesan cheese, grated, plus more for broiling

Directions

Preheat the oven to 350 degrees fahrenheit.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and the pepper.  Simmer for 5 minutes.  Set aside.

While the cream is heating up, butter a casserole dish.

In a small sauce pan, melt 3 tablespoons of the butter and stir in the flour to make a rue.  Cook the rue until it is smooth.  Add the milk and whisk until smooth, season with salt.

Cook sauce on low until smooth and thickened, stirring occasionally with a whisk.  Reduce heat and stir in ½  cup of the cheese.

Strain the bay leaves and thyme from the cream and stir into the cheese sauce.  In a large bowl add the potatoes and the cheese sauce and gently mix to coat.

Spoon a ½ cup of the cream into the bottom of the 1.5-quart (8×8 or 9×9)  casserole dish.  Then spoon the potatoes in being careful to level them to guarantee that they cook uniformly.

Pour the remaining cream from the bowl over the top.  Dust the top with the parmesan and fresh thyme.

Cover the dish with aluminum foil, but pull back one corner to allow the steam to escape.  Bake for 40 minutes.  Remove the foil and continue to bake for an additional 20 minutes or until to top browns.  Allow to rest and cool for 20 minutes before serving.

Garnish with green onions.

Serves 6 to 8 persons.