Recipe by Monstr
Scalloped potatoes started on the stove top, finished in the oven, with no cream soup. From Cook's Illustrated. Posted in response to a request. Cook time includes cooling.
Top Review by Kikiloveshercop
These were pretty good and VERY fast. The taste was good but the consistency, not so much. I had to add cornstarch but it ended up grimy at the end anyway. I also should have left it in the oven longer. I didn't let it brown because my boyfriend is really picky about burnt stuff. He actually told me it would have been great if I browned it! haha Oh well, you win some you lose some. Next time I'll let it brown.
- 2 tablespoons unsalted butter
- 1 medium onion, minced (about 1 cup)
- 2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon chopped fresh thyme leave
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon ground black pepper
- 2 1⁄2 lbs russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium)
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces cheddar cheese, shredded (1 cup)
Directions See How It's Made
- Heatoven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat 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 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
- Cool 10 minutes before serving.