Scalloped Potatoes With Caramelized Shallots |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Recipe from Redbook Ingredients:
4 tablespoons unsalted butter |
1 1/2 large shallots, peeled, thinly sliced |
4 lbs medium russet potatoes |
1 tablespoon fresh thyme leave |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups heavy cream or 2 cups half-and-half |
1 cup shredded gruyere cheese |
Directions:
1. Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender.
2. Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
3. Thinly slice peeled potatoes.
4. Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
5. Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
6. Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.
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