This Cheesy Scalloped Potatoes Recipe is one to remember! It’s cheesy, hearty, and leaves a lasting impression on anyone who digs in. The flavor is out of this world, and it doesn’t take long to make either.
- 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.
Source: Cook’s Illustrated, March 2003
- Category: dinner
- Cuisine: american