Thinly sliced potatoes are par boiled in a thyme and bay leaf infused sauce then topped with shredded cheese and baked for just 15 minutes! It's a fast and easy scalloped potato recipe that everyone will love.
4poundsrusset potatoespeeled and sliced 1/8" inch thick (3mm thick). I use a mandolin for uniform slices
2bay leaves
sprigs of fresh thyme
2cupscheddar cheeseshredded
Instructions
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.
Notes
You can also use Yukon gold potatoes if you'd like. Recipe adapted from ATK.