 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Scalloped Potatoes Ingredients:
2 tablespoons unsalted butter |
1 medium onion, minced |
2 medium garlic cloves, minced |
1 tablespoon fresh thyme leave, chopped |
1 1/4 teaspoons table salt |
1/4 teaspoon ground black pepper |
2 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick or 5 medium russet potatoes |
1 cup low sodium chicken broth |
1 cup heavy cream |
4 ounces cheddar cheese or 1 cup cheddar cheese, shredded |
Directions:
1. Adjust oven rack to middle position; heat oven to 425 degrees Fahrenheit.
2. Melt unsalted butter in large Dutch oven over medium-high heat.
3. Add onion and cook, stirring occasionally, about 4 minutes.
4. Add garlic, thyme, salt, and pepper; cook about 30 seconds.
5. Add potatoes, chicken broth, cream, and bring to simmer.
6. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.
7. Transfer mixture to an 8-inch-square baking dish.
8. Sprinkle evenly with grated cheddar cheese.
9. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
10. Cool 10 minutes before serving.
|
|