Go Back Email Link
–+ servings
Print

Game Changing Scalloped Potatoes

You no longer have to wait 2+hours for scalloped poatoes to cook. The secret is to precook the potatoes, then finish in the oven.
Course Side Dish
Cuisine English
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 325kcal

Equipment

Ingredients

  • 2 tbsp. unsalted butter
  • 1 small onion minced
  • 2 medium garlic cloves minced (about 2 teaspoons)
  • 2 1/2 - 3 cups heavy cream
  • 1/2 - 1 cup whole milk
  • 4 sprigs thyme fresh
  • 2 medium bay leaves
  • 2 tsp. salt
  • ½ tsp. ground black pepper ground
  • 4 pounds potatoes peeled and cut into 1/8-inch-thick slices
  • 1 cup cheddar cheese shredded

Instructions

  • Heat oven to 350 degrees F. Melt the butter in a large dutch oven over medium heat. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds.
  • Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. If you like a crusty top, use less cream and milk. The full amounts will give you a nice creamy result.
    Cover and lower the heat to keep the simmer and cook until potatoes are almost tender (you should be able to poke with a fork) which should take about 15 minutes.
  • Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart oven dish and sprinkle with cheese.
  • Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

Notes

For the fastest and most consistent results, use a mandolin or your food processor to slice the potatoes.

Nutrition

Serving: 100g | Calories: 325kcal | Carbohydrates: 30g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 410mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 31mg | Calcium: 139mg | Iron: 1mg