45 minutes
Elevate your weeknight dinner with these creamy, cheddar-laced scalloped potatoes. They're simple enough for a cozy family meal yet elegant for festive occasions.
tablespoons
Medium Onion, minced
cups
Garlic Clove, minced
teaspoons
Fresh Thyme Leaves, chopped
tablespoons
teaspoons
teaspoons
Russet Potatoes, peeled, sliced 1/8-inch thick
0 lb
Low-Sodium Chicken Broth
cups
cups
each
Grated Cheddar Cheese
0 oz
1. Preheat Oven
Adjust your oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
2. Saute Onions
In a large Dutch oven, melt butter over medium-high heat until foaming subsides. Saute the onion, stirring occasionally, until soft and lightly browned, about 4 minutes.
3. Add Aromatics
Stir in the minced garlic, chopped thyme, salt, and pepper, cooking until aromatic, roughly 30 seconds.
4. Mix Potatoes
Include the sliced potatoes, chicken broth, heavy cream, and bay leaves. Bring the mixture to a simmer, then cover, reduce heat to medium-low, and simmer until potatoes are nearly tender, about 10 minutes. Remove and discard the bay leaves.
5. Transfer for Baking
Pour the potato mixture into an 8-inch-square baking dish, pressing down to form an even layer. Top evenly with the shredded cheddar cheese.
6. Bake to Perfection
Bake until the edges bubble and the top turns golden brown, approximately 15 minutes. Allow the dish to cool for 10 minutes before serving.
Incorporate cooked bacon, ham, or flaked salmon for a more substantial dish.
Add cooked, crumbled bacon, pancetta, prosciutto, or speck for a savory, smoky touch.
Layer in thinly sliced leeks, fennel, parsnips, carrots or a layer of caramelized onions for a sweet, earthy undertone or a rich, sweet dimension.
Use Gruyère, smoked cheese, or blue cheese instead of cheddar for varied flavors.
With a breadcrumb and cheese topping, broiled for crunch.
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