FALL

Dinner Party Scalloped Potatoes

This golden pan of melty potatoes and bubbling cheese is sure to be the star of your next party.

Serves 12

Butter, for greasing pan

2 cups shredded Gruyère or Jarlsberg cheese

1 cup Parmesan cheese, grated

4 pounds Idaho or baking potatoes, peeled and very thinly sliced

Salt, black pepper and ground nutmeg

1 large shallot, minced

3 tablespoons all-purpose flour

3 cups whole milk

1. Preheat oven to 400°F. Butter a 9-by-13-inch glass or ceramic baking dish. In a small bowl, toss cheeses until combined.

2. Arrange half the potatoes in prepared pan. Sprinkle generously with salt and lightly with pepper and nutmeg. Sprinkle all the shallots and flour and half the cheese over top. Cover with remaining potatoes and additional salt and pepper.

3. In a medium saucepan, bring milk just to a simmer. Pour warm milk evenly over the potatoes. Cover pan with buttered foil; bake 40 minutes. Uncover pan; sprinkle with remaining cheese and bake 45 minutes until potatoes are cooked through and cheese is bubbling. Let sit 15 minutes before serving.

TIP: The casserole can be prepared completely up to 2 hours ahead. Rewarm in a 300°F oven for about 20 minutes.