Sunday, October 19, 2008

Delish Scalloped Potatoes

I spent part of my Saturday night reading the America's Test Kitchen Family Cookbook (pictured above) after making these yummy scalloped potatoes for dinner for my family-in-law. It is a really great book with lots of helpful tips.

For these potatoes, I did not have a mandolin or the assistance of a slicer attachment on a food processor, which is recommended in order to get uniformly sized potatoes. What i DID have was a husband who is an amazing chopper. I don't think a mandolin could have done better!

Scalloped Potatoes
2 TB unsalted butter
1 onion, chopped fine
1 TB minced fresh thyme or 1 tsp of dried thyme
2 garlic cloves, minced
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8" thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 oz cheddar cheese, shredded (parmesan can be substituted)

Adjust oven rack to middle position and heat oven to 425 degrees. Melt the butter in a large Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt & pepper until fragrant, about 30 seconds. Add potatoes, broth, cream and bay leaves. Bring mixture to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.

Discard bay leaves and transfer mixture to an 8-inch-square baking dish. (If you dutch oven is oven-safe, you can also just keep them in there, which is what I did). Gently press the potatoes into an even layer and sprinkle the cheese over the top. Bake until the cream is bubbling around the edges and the top is golden brown, 15-20 minutes. Let cool for 10 minutes before serving.

TO MAKE AHEAD: Once the scalloped potatoes have been transferred to the baking dish, wrap in plastic wrap and refrigerate for up to 24 hours. When ready to bake, add cheese, cover with foil and bake in a 400-degree oven unil the mixture is hot and bubbling, about 45 minutes. Remove foil and cook until cheddar begins to brown, about 30 minutes longer. Let cook for 10 minutes before serving.

These are also great as leftovers!

Recipe Source: The America's Test Kitchen Family Cookbook circa 2006
Photo Source:

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