Best Cooks Illustrated Scalloped Potatoes With Thyme And Bay Recipes

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QUICK SCALLOPED POTATOES



Quick Scalloped Potatoes image

Scalloped potatoes started on the stove top, finished in the oven, with no cream soup. From Cook's Illustrated. Posted in response to a request. Cook time includes cooling.

Provided by Monstr

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon chopped fresh thyme leave
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium)
1 cup low-sodium chicken stock
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded (1 cup)

Steps:

  • Heatoven to 425 degrees.
  • Melt butter in large Dutch oven over medium-high heat until foaming subsides.
  • Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
  • Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
  • Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
  • Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
  • Discard bay leaves.
  • Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
  • Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
  • Cool 10 minutes before serving.

Nutrition Facts : Calories 603.7, Fat 37.5, SaturatedFat 23.4, Cholesterol 126.5, Sodium 944.4, Carbohydrate 55.1, Fiber 6.8, Sugar 3.6, Protein 14.5

HOLIDAY SCALLOPED POTATOES



Holiday Scalloped Potatoes image

Make and share this Holiday Scalloped Potatoes recipe from Food.com.

Provided by swissms

Categories     Potato

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350 degrees.
  • Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
  • 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.
  • Cover, adjusting heat as necessary to maintain 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.
  • Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin 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.

COOK'S ILLUSTRATED SCALLOPED POTATOES RECIPE - (3.8/5)



Cook's Illustrated Scalloped Potatoes Recipe - (3.8/5) image

Provided by lesliejanous

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350 degrees Fahrenheit. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. 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. Cover, adjusting heat as necessary to maintain 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. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin 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. Tips: For the fastest and most consistent results, slice the potatoes in a food processor. When the potatoes were cut thicker than 1/8 inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly 1/8 inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut 1/8-inch slices by hand, it is far easier when using a food processor or mandoline.

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