QUICK SCALLOPED POTATOES

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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

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