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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Scalloped potatoes started on the stove top, finished in the oven, with no cream soup. From Cook's Illustrated. Cook time includes cooling. Ingredients:
2 tablespoons unsalted butter |
1 medium onion, minced (about 1 cup) |
2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons) |
1 tablespoon chopped fresh thyme leave |
1 1/4 teaspoons salt |
1/4 teaspoon ground black pepper |
2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium) |
1 cup low-sodium chicken stock |
1 cup heavy cream |
2 bay leaves |
4 ounces cheddar cheese, shredded (1 cup) |
Directions:
1. Heatoven to 425 degrees.
2. Melt butter in large Dutch oven over medium-high heat until foaming subsides.
3. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
4. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
5. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
6. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
7. Discard bay leaves.
8. Transfer mixture to 8-inch-square baking dish (or other 11/2-quart gratin dish); sprinkle evenly with cheese.
9. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
10. Cool 10 minutes before serving.
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