Scalloped Potatoes

A delectable classic side dish.

Adapted from a recipe by America's Test Kitchen

2 T unsalted butter
1 small onion, chopped fine
1 T minced fresh thyme (or 1/2 t. dried)
2 garlic cloves, minced
1 t. salt
pinch of pepper
2 pounds potatoes, peeled and sliced 1/8" thick (russet or yukons work well)
1 c chicken stock
1/2 c heavy cream
2 bay leaves
1 1/2 c shredded cheddar or mix of cheddar + colby jack or monterey jack

Preheat the oven to 425 degrees fahrenheit.

Melt the butter in a dutch oven over medium heat.  Add onion and cook until softened.  Add thyme, garlic, salt and pepper and cook about 30 seconds, until fragrant.  Add potatoes, stock, cream and bay leaves.  Bring to a simmer.  Reduce heat to medium-low, cover and simmer 10 minutes.

Discard bay leaves.  Mix 1/2 cup of the cheddar into the potato mixture.  Transfer the mixture to a dish (8" baking dish works well) and sprinkle the remaining cheddar over the top.  Bake 15-20 minutes, until cream is bubbling around the edges and the top is browned.

Cool for about 10 minutes before serving.

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