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.
Ingredients
2tablespoonsunsalted butter
1medium onion, minced (about 1 cup)
2medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1tablespoonchopped fresh thyme leaves
1 1/4teaspoonstable salt
1/4teaspoonground black pepper
2 ½poundsrusset potatoes, about 5 medium, peeled and sliced 1/8-inch thick
1cuplow-sodium chicken broth
1cupheavy cream
2bay leaves
4ouncesgrated cheddar cheese, (1 cup)
Instructions
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.