Weekday Scalloped Potatoes

"Cook's Illustrated"
 
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Ready In:
1hr 40mins
Ingredients:
11
Serves:
10
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ingredients

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directions

  • Adjust oven rack to the middle position; preheat oven to 425°.
  • Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
  • Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
  • Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
  • Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
  • Discard the bay leaves.
  • Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
  • Sprinkle the cheddar cheese over the top of the potatoes.
  • Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
  • Cool for 10 minutes before serving.

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Reviews

  1. We recently found out that my daughter can't have gluten, so my usual scalloped potato recipe using flour is out of the picture now. I tried this one, since it doesn't have flour and it was fantastic!<br/>I used half & half instead of cream, but other than that I made the recipe as written. Very good, better than my old standby recipe by far. This is my new scalloped potato recipe!
     
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