Scalloped Potatoes

This is a classic-all american side dish. Jake absolutely loves Scalloped Potatoes and I didn’t want to make them out of a box. There’s something about homemade that talks to me :) I found this recipe and it came out delicious. I really encourage you to try this! Specially if you have company over… You’ll get amazing raves for this one! I strongly recommend getting a mandoline to slice the potatoes. It makes it easier for you – I still need to get mine.

Scalloped Potatoes

Scalloped Potatoes

Recipe by Browned Eye Baker
Yield: 8 to 10 servings

Ingredients:

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

Directions

  1. Heat oven to 350 degrees F.
  2. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute.
  3. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds.
  4. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
  5. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese.
  6. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes.
  7. Cool for 10 minutes before serving.

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

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