Cheesy Scalloped Potatoes
User Reviews
4.6
Cheesy Scalloped Potatoes
Description
This recipe begins by sautéeing pressed garlic and minced onions with fresh thyme in butter until fragrant and softened. Heavy cream and chicken broth are added to create a rich cooking liquid. Thinly sliced russet potatoes and bay leaves are simmered in the cream until nearly tender, absorbing the aromatic flavors. Half of this creamy potato mixture is spooned into a baking dish and topped with shredded cheddar and Parmesan cheeses. The remainder is added atop the cheese layer, followed by more Parmesan and cheddar on top.
After chilling to allow flavors to meld and firm up, the scalloped potatoes bake uncovered at 350°F until the cheese melts and browns, and the cream bubbles around the edges. The final dish presents as a layered casserole with a golden crust and tender, flavorful potato layers seasoned with garlic, thyme, and cheese.
This side dish pairs well with roasted or grilled meats and can be prepared ahead for convenience. Letting the dish rest after baking helps the sauce thicken for easier serving.
Inspired by Cooks Illustrated's New Best Recipe, this approach balances creamy sauce with herbaceous notes and rich melting cheeses for a classic potato gratin experience.
Ingredients
- 3 tablespoons butter
- 3 garlic pressed in a garlic press, cloves
- 1 onion minced, medium
- 2 tablespoons thyme fresh leaves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups heavy cream
- 1 cup chicken broth
- 4 pounds russet potato sliced thinly, about ⅛ inch thick
- 3 bay leaf
- 1 cup cheddar cheese shredded, medium
- 2 cups Parmesan Cheese shredded
Instructions
- Melt the butter in a Dutch oven over medium-high heat, then add the garlic cloves and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
- Add the cream and chicken broth and stir. Add the potato slices and bay leaves and bring to a simmer. Cover and reduce the heat to medium low and simmer for about 10 minutes or the potatoes are nearly fork tender.
- Transfer half of the mixture to a 1 ½ quart dish, an 8x8 or 9x6-inch baking dish. Sprinkle with half of the cheese. Top with the remaining potato mixture, sprinkle with the remaining parmesan cheese then top with the remaining cheddar cheese.
- Refrigerate for 1 hour or up to overnight.
- Bake uncovered at 350 degrees F for 40-50 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving.
Notes
- This recipe is adapted from Cooks Illustrated The New Best Recipe.
- Press garlic cloves for even flavor release and a smooth sauce.
- Simmering potato slices in cream and broth softens them before baking, reducing cook time and ensuring tender layers.
- Refrigerate assembled dish for at least an hour before baking to develop flavor and firm up layers.
- Let the baked scalloped potatoes rest for 5-10 minutes before serving to thicken the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 100mg | 33% |
| Sodium | 534mg | 22% |
| Potassium | 869mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 16mg | 18% |
| Calcium | 385mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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