Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, minced
• 2 tablespoons minced garlic
• 2.5 cups heavy cream
• 1.5 cups whole milk
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 teaspoons table salt
• 3/4 teaspoon ground black pepper
• 4 pounds russet potatoes, peeled and sliced 1/8-inch thick
• 1.5 cups shredded cheddar cheese

Stuff to Know Before Cooking

To achieve the quickest and most consistent potato slices, a food processor is highly recommended.

Prep the Oven and Start the Base

Preheat your oven to 350°F. In a large Dutch oven, melt the butter over medium-high heat until it stops foaming, which takes about 1 minute.

Add the minced onion and sauté until it is softened and lightly browned, roughly 4 minutes. Stir in the minced garlic and cook until it becomes fragrant, about 30 seconds.

Simmer the Potatoes

Add the heavy cream, whole milk, thyme sprigs, bay leaf, salt, pepper, and sliced potatoes to the Dutch oven. Bring it to a gentle simmer, then cover and adjust the heat to maintain that gentle simmer.

Cook until the potatoes are almost tender, which you’ll know when a paring knife slides in and out with just a bit of resistance—this should take about 15 minutes.

Assemble and Bake

Remove the thyme sprigs and bay leaf. Pour the mixture into a 3-quart gratin dish and sprinkle the shredded cheddar cheese on top.

Bake until the cream thickens, bubbles around the edges, and the top is a lovely golden brown, which should take around 20 minutes.

Cool and Serve

Allow the gratin to rest for 5 minutes before serving to let it set.

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Scalloped Potatoes

Cheesy scalloped potatoes with tender layers of russet potatoes, rich creaminess, and a golden cheddar crust. Aromas of garlic and thyme meld with the savory, cheesy warmth in each bite.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Cooling Time 5 minutes mins

Total Time 1 hour hr

Ingredients

• ▢ 4 tablespoons unsalted butter
• ▢ 1 medium onion minced
• ▢ 2 tablespoons minced garlic
• ▢ 2.5 cups heavy cream
• ▢ 1.5 cups whole milk
• ▢ 3 sprigs fresh thyme
• ▢ 1 bay leaf
• ▢ 2 teaspoons table salt
• ▢ 3/4 teaspoon ground black pepper
• ▢ 4 pounds russet potatoes peeled and sliced 1/8-inch thick
• ▢ 1.5 cups shredded cheddar cheese

Instructions

• Preheat oven to 350°F.
• In a large Dutch oven, melt butter over medium-high heat, about 1 minute.
• Sauté onion until softened and lightly browned, about 4 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add cream, milk, thyme, bay leaf, salt, pepper, and potatoes.
• Bring to a simmer, cover, and maintain a gentle simmer.
• Cook until potatoes are nearly tender, about 15 minutes.
• Discard thyme and bay leaf. Transfer to a 3-quart gratin dish.
• Sprinkle with cheese. Bake until cream thickens and top is golden brown, about 20 minutes.
• Let rest for 5 minutes before serving.