Quick Scalloped Potatoes

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“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.”

Ingredients Nutrition


  1. Heatoven to 425 degrees.
  2. Melt butter in large Dutch oven over medium-high heat until foaming subsides.
  3. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
  4. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
  6. 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.
  7. Discard bay leaves.
  8. Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
  9. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
  10. Cool 10 minutes before serving.

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