55 minutes
A rich and creamy scalloped potato dish infused with the aromatic flavors of thyme and bay leaves, topped with melted cheddar cheese.
Unsalted Butter, melted
tablespoons
Small Onion, minced
each
Garlic Clove, minced
each
cups
cups
sprigs
each
teaspoons
teaspoons
Russet Potatoes, peeled and cut into 1/8-inch-thick slices
0 lb
Shredded Cheddar Cheese, shredded
cups
1. Preheat Oven
Preheat your oven to 350 degrees F.
2. Sauté Onions and Garlic
In a large Dutch oven set over medium-high heat, melt the butter. Add the minced onion and sauté for about 4 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for just 30 seconds more, until fragrant.
3. Prepare Cream Mixture
Pour in the heavy cream and whole milk. Add the thyme sprigs and bay leaves, and season with salt and black pepper. Stir in your potato slices, making sure they're evenly coated with the creamy mixture. Bring this mixture to a light simmer and cook for about 15 minutes, until the potatoes are almost tender.
4. Remove Herbs and Transfer to Dish
Carefully remove the thyme sprigs and bay leaves. Transfer the potato mixture to a 3-quart gratin dish, spreading it out evenly.
5. Add Cheese and Bake
Sprinkle the shredded cheddar cheese over the top. Place the dish in the oven and bake for about 20 minutes, until the cream has thickened and is bubbling around the edges, and the top is golden brown.
6. Cool and Serve
Allow the scalloped potatoes to cool for about 5 minutes before serving. This helps the dish set, making it easier to serve while ensuring you get the full depth of flavor in every bite.
Sauté sliced mushrooms and mix them in with the potatoes for an earthy, meat-free alternative.
Layer in thinly sliced cooked ham and peas for a comforting, meal-in-one dish.
Replace thyme with fresh rosemary and add minced garlic for a Mediterranean twist.
Incorporate spinach and chopped artichoke hearts for a veggie-packed version reminiscent of the popular dip.
Swap out the cheese for a combination of Gruyère and Parmesan for a nuttier, more complex flavor.
Use starchy potatoes like Russets or Yukon Golds for a more luxurious texture.
Allow the dish to rest for 10-15 minutes after baking for easier serving and flavor absorption.
Season every layer with salt, pepper, and a hint of nutmeg to enhance flavor.
Aim for 1/8 inch thickness for consistent cooking. A mandoline slicer is recommended.
Bake covered with foil, then uncover towards the end for a golden and crispy top.
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