Growing up my mom would make scalloped potatoes from the box all the time. We always went crazy when she would pull this side dish out of the oven. They tasted great, but I never knew what I was missing until I tried homemade scalloped potatoes from scratch. Rich, creamy and smothered with bubbling cheddar cheese, these scalloped potatoes are absolutely delicious! The best part about this recipe is that it is fast and easy enough for a busy weeknight dinner. The potatoes are parboiled in a chicken broth and heavy cream mixture on top of the stove, then transferred to a casserole dish to finish in the oven. It’s that easy, scalloped potatoes from scratch on your table in less than 45 minutes!
One Year Ago: Chocolate Malted Whopper Drops
- 2 tablespoons unsalted butter
- 1 medium onion, minced (about 1 cup)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 teaspoons table salt
- 1/4 teaspoon ground black pepper
- 2 ½ pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces grated cheddar cheese, (1 cup)
- Heat oven to 425 degrees.
- in large Dutch oven over medium-high heat, melt butter until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
- Transfer mixture to an 8-inch-square baking dish (or 1 ½-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Yields: 4 to 6 servings
Prep Time: 20 minutes
Bake Time: 15 minutes
Source: Cook’s Illustrated, March 2003