This scalloped potato recipe is a classic American side dish, featuring thinly sliced potatoes in a velvety sauce topped with sharp cheddar cheese. To reduce the labor intensive cutting of the potatoes, I used a mandolin to quickly slice the peeled potatoes, allowing potatoes to be cut in a fraction of the time it takes to cut with a knife. The mandolin also ensures evenly cut thin slices,
This recipe cooks potatoes on a cooktop to start, which ensures the potatoes are cooked through and reduces the baking time.
Equipment:
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Scalloped Potatoes
Using a mandolin to slice the potatoes for this recipe dramatically reduces the prep time for this American comfort food dish.
Ingredients
Instructions
- Adjust an oven rack to the middle position and heat the oven to 425 degrees.
- Melt the butter in a Dutch oven or large pot over medium heat. When melted, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Discard the bay leaves.
- Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin or similar size stoneware dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Nutrition Facts
Calories
309Fat
19 gSat. Fat
11 gCarbs
29 gFiber
2 gNet carbs
27 gSugar
2 gProtein
8 gSodium
503 mgCholesterol
55 mg