Scalloped Potatoes
By stefcook
0 Picture
Ingredients
- 2 Tbsp unsalted butter
- 1 small onion, minced
- 2 garlic cloves, minced
- 3 cups heavy cream
- 1 cup whole milk
- 4 springs fresh thyme
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp ground black pepper
- 4 pounds russet potatoes, peeled and cut into 1/8-inch slices
- 1 cup shredded cheddar cheese
Details
Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Heat oven to 350 F.
Meanwhile, melt butter in large, heavy bottomed saucepan (or Dutch Oven) over medium-high heat until foaming subsides, about 1 minute.
Step 2
Add onion and saute until it turns soft and begins to brown, about 4 mins. Add garlic and saute until fragrant, about 30 secs.
Step 3
Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer.
Step 4
Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender, about 15 mins.
Step 5
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese.
Step 6
Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 mins.
Cool for 10 mins before serving.
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