Scalloped Potatoes

Scalloped Potatoes

We celebrated our second wedding anniversary yesterday and decided we’d cook dinner rather than going out to dinner. I knew we wanted to grill steaks (hubby’s favorite), but then I left the sides up to hubby. He decided he wanted scalloped potatoes. I was a little surprised since the last time I attempted them, over a year ago, they completely bombed. I was using cheap knives at the time and I wasn’t able to get the potatoes sliced at even a remotely similar width so the result was some mushy potatoes and some that were still kinda crisp since they didn’t get cooked enough. Well I own some better knives now and my knife skills have improved so I didn’t mind giving them another try. And I’m so glad I did because they were absolutely delicious! I scaled down the recipe for 2 people and used them in my au gratin dishes. I’ve posted the original recipe below.

Scalloped Potatoes

I should have taken a picture where you can see the actual potatoes… but we were hungry! 😉 They were beautifully creamy and oh so delicious! I can’t wait to make these again!

Scalloped Potatoes

2 Tbsp unsalted butter
1 onion, finely chopped
1 tsp dried thyme
2 garlic cloves, minced
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8 inch thick
1 c low-sodium chicken broth
1 c heavy cream
2 bay leaves
1 c cheddar cheese, shredded

Adjust oven rack to the middle position and heat oven to 425°F. Melt the butter in a large dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream and bay leaves. Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.

Discard the bay leaves. Transfer mixture to 8-in square baking dish or other baking dish(es) as desired. Gently press the potatoes into an even layer and sprinkle cheddar over the top. Bake until cream is bubbling around the edges and the top is golden brown, 15-20 minutes. Let cool for 10 minutes before serving.

Source: America’s Test Kitchen Family Cookbook, America’s Test Kitchen, 2006.

6 Responses

  1. Yum. Is there any better combo than cheese and potatoes? OK, maybe heavy cream 🙂 These look great!

  2. Happy 2nd anniversary!! I just had mine in November. Scalloped potatoes are one of my favorite ways to have potatoes!!

  3. yum! i love scalloped potatoes… i have some cheesy parmesan ones in my blog that you should try!

    and happy anniversary!

  4. Can’t wait to try these!

  5. […] you up on a chilly Fall night. Talk about comfort food. J I got the recipe from Ashley over at Delish. I added cubed ham to it to make it a full meal. Cancy really seemed to like it. I did too!! I […]

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