These scalloped potatoes can be prepped up to a day ahead. Prepare them up to the point of adding the cheese, then refrigerate. Continue with the recipe when ready to bake and serve.

It may seem unusual to refrigerate the potatoes just before putting them in the oven. This allows the cheese to brown in the oven; if the cheese was sprinkled over hot potatoes it would melt into the milk before it had a chance to brown.

SCALLOPED POTATOES

Start to finish: 2 hours (30 minutes active)

Servings: 6 to 8

8 large (about 3 pounds) russet potatoes, peeled and sliced 1/4 inch thick

6 cloves garlic

4 to 5 cups milk

1/2 bunch fresh thyme

1/4 bunch parsley

1/4 pound grated gruyere cheese

Salt and ground black pepper, to taste

In a large saucepan, combine the potatoes and garlic. Add the milk and set over medium heat. Bring to a simmer.

Using kitchen twine, tie the thyme and parsley into a bundle and add to the milk. Simmer for 30 to 45 minutes, or until the potatoes are slightly tender. Season with salt and pepper.

Meanwhile, heat the oven to 375 F.

Transfer the potatoes to a 13-by-9-inch baking pan. Discard the herbs, then pour the milk over the potatoes. Refrigerate until cooled to lukewarm. Sprinkle the potatoes with the cheese, then bake until the milk is bubbling and the cheese is golden brown, about 30 minutes.

Nutrition information per serving (values are rounded to the nearest whole number): 288 calories; 87 calories from fat; 10 g fat (6 g saturated; 0 g trans fats); 31 mg cholesterol; 38 g carbohydrate; 13 g protein; 2 g fiber; 358 mg sodium.