Scalloped Potatoes
Perfectly rich and creamy scalloped potatoes
Ingredients
- 4 tbsp butter
- 1 large onion, minced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, minced
- 2 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 3 bay leaves
- 5 pounds potatoes, peeled and sliced 1/8 inch thickness
- 8 ounces cheddar cheese, shredded
Instructions
- In a dutch oven, over medium-high heat, melt butter. Add onions and cook until softened, 6-8 minutes. Add garlic, thyme, salt and pepper and stir about 30 seconds.
- Stir in broth, cream and bay leaves. Add potatoes and bring to a simmer. Cover, reduce heat to medium-low. Stir often until potatoes are mostly tender, about 15 minutes.
- Discard bay leaves. Pour mixture into a 9"x13" baking dish and press gently. Sprinkle with cheese.
- Cover with foil and bake at 400 degrees for 25 minutes. Remove foil and bake 10 minutes more. Let cool for 10 minutes before serving.
- If preparing in advance or freezing, omit cheese and cover with plastic wrap. Cut a few vents in plastic wrap and cover with foil. Refrigerate for up to 2 days or freeze up to one month. Thaw completely in refrigerator for 24 hours. Remove plastic wrap and replace foil before baking. Bake covered with foil for 30-40 minutes; remove foil and bake 30 minutes more. Let cool for 10 minutes before serving.
Notes
- This makes a large casserole of very rich potatoes. Instead of a 9x13 dish, make two 8 inch dishes and freeze one for later.
- Using a mandolin, or very sharp knife will ensure evenly sliced potatoes. The slicing blade on a food processor can also be used, but may not be as uniform in slicing evenly.