Scalloped Potatoes

Name: Scalloped Potatoes
Ingredients: 2 Tbsp butter; 1 small onion; 2 garlic cloves, minced or pressed through a garlic press (about 2 tsp); 4 lbs russet potatoes (about 8 medium), peeled and cut into 1/8 in slices; 3 c heavy cream; 1 c whole milk; 4 sprigs fresh thyme; 2 bay leaves; 2 tsp table salt; 1/2 tsp ground black pepper; 4 oz cheddar cheese, shredded (about 1 c.)

Added by

Rachel 9 days ago

Made Never

America's Test Kitchen cookbook 2001-2015

Ingredients

2 Tbsp butter
1 small onion
2 garlic cloves, minced or pressed through a garlic press (about 2 tsp)
4 lbs russet potatoes (about 8 medium), peeled and cut into 1/8 in slices
3 c heavy cream
1 c whole milk
4 sprigs fresh thyme
2 bay leaves
2 tsp table salt
1/2 tsp ground black pepper
4 oz cheddar cheese, shredded (about 1 c.)

Instructions

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper, and bring to a simmer. Cover, adjusting the heat as necessary to maintain a light simmer, and cook until the potatoes are almost tender (a paring knife can be slipped into and out of the center of a potato slice with some resistance), about 15 minutes.
Remove and discard the thyme sprigs and bay leaves. Transfer the potato mixture to a 3-qt gratin dish and sprinkle with the cheese. Bake until the cream has thickened and is bubbling around the sides, and the top is golden brown, about 20 minutes. Cool for 5 minutes before serving.