What's better than a large batch of homemade scalloped potatoes to enjoy for Easter dinner? This iconic side dish is usually made with some type of fatty soup mix, but this recipe disregards that. This dish is made from scratch which makes it even more delicious!
Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the shallot and ½ tsp salt. Sauté until the shallot is softened and beginning to brown, 6-8 minutes. Add the garlic and sauté for 1 minute. Remove the skillet from the heat.
1 ½ cup sliced shallot, 4 cloves garlic, 1 ½ tsp salt, 2 tbsp butter
In a large measuring glass, combine the chicken stock, heavy cream, Dijon mustard, nutmeg, ½ tsp salt, and ½ tsp pepper. Whisk together and set aside. In a small bowl, combine the Gruyere and Parmesan cheese, and set aside. Using a mandolin or sharp knife, slice the potatoes into ¼-inch slices.
1 cup chicken stock, 1 cup heavy cream, 1 tbsp Dijon mustard, ½ tsp nutmeg, 1 ½ tsp salt, 1 tsp pepper, 4 oz Parmesan cheese, 6 oz Gruyere cheese, 2 ½ lb russet potatoes
Layer half of the potatoes into the prepared baking dish. Make sure they are even but have no regard for design. Sprinkle with the remaining ½ tsp salt and ½ tsp pepper. Add half of the shallot mixture on top as well as half of the cheese mixture. Repeat the layer of potatoes, leaving about one potato's worth of slices aside for the top. Once the final amount of shallot is added, shingle the remaining potatoes over the top. Pour the cream mixture over the top, letting it soak in, and finish by sprinkling the remaining cheese over the top.
Bake in the preheated oven until the potatoes are tender and the cheese is golden, about 45-55 minutes. Once finished, remove from the oven and cool for 10 minutes before serving.