"Scallop Potatoes"

 "Scallop Potatoes" 

Ingredients

• 8 (10-oz.) russet potatoes (about 5 1/2-in. long) 
• 1 ½ teaspoons kosher salt 
• 3 tablespoons olive oil 
• 3 tablespoons salted butter 
• 1 cup vertically sliced white onion 
• 1 tablespoon sliced garlic (about 3 garlic cloves) 
• 1 large thyme sprig 
• 1 teaspoon all-purpose flour 
• 2 ½ cups heavy cream 
• 6 ounces Gruyère cheese, grated (about 1 1/2 cups) 
• 2 tablespoons chopped fresh chives 
• ½ teaspoon black pepper
  

  Directions

  • Step 1

    Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes in half crosswise to make 2 (2-inch tall) pieces from each potato. Sprinkle 1 end of potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.

  • Step 2

    Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about 1/2 cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 45 minutes. Sprinkle with chives and pepper, serve with sauce.