Scalloped Potatoes Recipe
Thinly sliced potatoes are par boiled in a thyme and bay leaf infused sauce. Trasnfer the mixture to a casserole dish, top with shredded cheese then bake for just 15 minutes! It's a fast and easy scalloped potato recipe that everyone will love. I like to serve this as a side dish for holiday meals, special occasions, or just regular weeknight meals! It's versatile and delicious.
Servings: 12 servings
- 2 tablespoons butter
- 1 onion - finely chopped
- 2 garlic cloves - minced
- 1 1/2 cups chicken broth
- 2 1/2 cups heavy cream
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 pounds russet potatoes - peeled and sliced 1/8" inch thick (3mm thick). I use a mandolin for uniform slices
- 2 bay leaves
- sprigs of fresh thyme
- 2 cups cheddar cheese - shredded
Preheat oven to 425°F. Adjust oven rack to middle position. Butter a 9"x13" inch baking dish.
In a large Dutch oven over medium high heat melt the butter. Add the onions and cook until softened about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the chicken broth, heavy cream, salt, pepper, sliced potatoes, bay leaves, and thyme. Bring to a boil. Reduce to a simmer and reduce heat to medium low. Cover and simmer the potatoes until almost tender about 7-12 minutes. The potatoes are ready when the tip of a pairing knife can be easily slipped into a slice with just a little resistance. (Don’t overcook the potatoes otherwise your recipe will turn out mushy and way too soft).
Discard the bay leaves and thyme stems.
Transfer the potato mixture to the prepared baking dish. Do your best to get the potato sliced into an even layer.
Sprinkle the cheese overtop and bake for 10-15 minutes or until the sauce is bubbling and top is golden brown.
Remove from oven and let sit for 10 minutes before serving.