Quick Scalloped Potatoes

"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."
 
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Ready In:
55mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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. These were east to make, and good. I thought they would taste more like homemade scalloped potatoes. But for a work night, these are great.
     
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