Nothing beats a good potato dish. Whether mashed, baked, roasted, or fried, spuds are the essential side. But scalloped potatoes, one of the most decadent ways to serve them, are on a whole other level. For this week’s recipe, Emmanuel Joinville, chef and owner of Vancouver’s Jules Bistro, stays true to the bistro ethos, providing readers with a stunning yet simple rendition. These scalloped potatoes are so gloriously cheesy and elegant that you might make them as a main—take that, French fries.
1 kilogram Yukon gold potatoes
200 millilitres cream
2 cloves chopped garlic
½ teaspoon nutmeg
Salt and pepper to taste
200 grams gruyère cheese, grated
Peel and thinly slice the potatoes (about 1/8 inch thick).
Spread the sliced potatoes in layers in a deep cooking pan.
Combine cream, garlic, nutmeg, salt, and pepper in a pot and bring to boil.
Once well combined, pour mixture over the layered potatoes.
Cover with gruyère cheese.
Bake at 375°F for 1.5 hours.