Prep 30 mins
Cook 29 mins
This is a great recipe for scalloped potatoes. It is so easy! It takes less than 1/2 hour to bake and have on table! The potatoe slices are cooked in the broth and cream mixture on top of stove which helps cut down on cooking time in oven. I have used a mixture of Asiago cheese and sharp cheddar cheese and it was fantastic! You could also use Havarti or any other kind of cheese you like!!!!! Excellent recipe!
- 2 tablespoons butter
- 1 onion, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leave, minced
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 2 1⁄2 lbs russet potatoes or 5 medium russet potatoes, peeled and sliced 1/8-inch thick
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces cheddar cheese, shredded
- Adjust an oven rack to the middle position and heat the oven to 425 degrees.
- 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. Discard the bay leaves.
- 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.
These were OK. I will increase the stovetop cooking and baking time as the dish seemed a little too watery even after I let it sit.
I am confused. I have been using this recipe for years. I got it out of the Star-Telegram in Ft. Worth. It is delicious. The only changes I make are adding more liquid sometimes.