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  • scalloped potatoes

    1 vote
    scalloped potatoes
     
    by Chez la mere
    373 recipes
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    A couple of cook's notes: used 1% milk instead of cream because, I didn't have cream, I was too lazy to go to the store, and we didn't need the calories. It worked fine and still tasted very rich and holiday indulgent. Also, I used slices of Havarti cheese instead of cheddar because, again, it's what I had, it needed to be used, and hey, it was delicious! The Havarti was fantastic. Give it a try.

    Ingredients

    • 2 Tbsp butter
    • 1 medium onion, minced
    • 2 medium garlic cloves, minced or pressed
    • 1 Tbsp fresh thyme leaves, minced
    • 1 1/4 tsp salt
    • 1/2 tsp ground black pepper
    • 1 1/2 lbs (about 5 med) russet potatoes, peeled and sliced 1/8" thick
    • 1 cup low sodium chicken broth
    • 1 cup heavy cream
    • 2 bay leaves
    • 4 oz cheddar cheese, shredded

    Directions

    1. 1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.
    2. 2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Dscard the bay leaves.
    3. 3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

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