Scalloped Potatoes
this scalloped potatoes recipe is so good, and the best part is, it's failproof!
Servings: 6
Ingredients
- 2 Tablespoons Butter unsalted
- 1 Onion chopped fine
- 1 Tablespoon Thyme Fresh, minced
- 2 Cloves Garlic minced
- 1 1/2 teaspoons Salt
- 1/4 teaspoon Pepper
- 2 1/2 Pounds Russet Potatoes peeled and sliced 1/8" thick
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 2 Bay Leaves
- 1 Cup Cheddar Cheese garlic flavor, we like to experiment with the cheese flavor so we found this from Tillamook
Instructions
- Adjust the oven rack to the middle position and heat to 425 degrees.
- Melt the butter in a dutch oven or large pot over medium high heat.2 Tablespoons Butter
- Add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.1 Onion
- Add the thyme, garlic, salt and pepper and cook for about 30-60 seconds.1 Tablespoon Thyme, 2 Cloves Garlic , 1 1/2 teaspoons Salt, 1/4 teaspoon Pepper
- Add the potatoes, broth, heavy cream, and 2 bay leaves.2 1/2 Pounds Russet Potatoes, 1 Cup Chicken Broth, 1 Cup Heavy Cream, 2 Bay Leaves
- Bring the mixture to a simmer, cover and reduce the heat to medium -low.
- Simmer until the potatoes are almost tender, about 10 minutes.
- Discard the bay leaves.
- Transfer the potatoes to an 8 inch baking pan and press the potatoes out into an even layer.
- Sprinkle evenly with cheese and bake for about 15-20 minutes or until golden on top.1 Cup Cheddar Cheese
- Cool for 10 minutes before serving.
Notes
Use any cheese that you prefer, but sticking to a cheddar variety or gruyere will have the best flavor.
You can prepare scalloped potatoes up to the point of baking, and then store in the refrigerator.
Scalloped potatoes can be prepared up to 2 days in advance.
Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 38g | Protein: 10g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 901mg | Potassium: 902mg | Fiber: 3g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 17mg | Calcium: 199mg | Iron: 2mg