I grew up having scalloped potatoes & ham. It is a classic combo but these potatoes are elevated enough in flavor you could serve them alongside steak or any other protein. They are an upscale version of the classic dish & definitely do not disappoint.

Brown Butter & Gruyere Scalloped Potatoes 

6-8 large Yukon gold potatoes 

1/2 stick butter

1/4 cup flour

3 cups half & half

2 cups Gruyere (1.5 cups in sauce & 1/2 cup on top) 

1 cup parmesan + more for top 

Dash of nutmeg

Salt & pep

1/4 onion thinly sliced

1/4 cup chopped mushrooms 

With a mandolin thinly slice your potatoes & set aside. To make your sauce begin by sautéing your onion & mushroom in a pan with some butter or olive oil. Season with salt & pepper. When cooked, remove from pan & set aside. Add butter to pan & brown it until a rich brown color & nutty smell appear. Be careful not to burn it! When butter is nicely browned, add in your flour and whisk to make a roux. Pour in cream and stir until smooth. Allow to thicken and then add in 1.5 cups of gruyere and your parmesan. Season with a dash of nutmeg and salt & pepper. Add back in the mushrooms and onions and stir. 

Preheat oven to 350. In a greased casserole dish place a thin layer of potatoes down and top with a thin layer of sauce. Repeat for about 3-4 layers until all potatoes and sauce are used up. Top with remaining 1/2 cup of gruyere and additional parmesan. Bake covered with foil for 45 minutes, remove & bake a remaining 35-45 minutes until browned and cooked through.