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.
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.