Scalloped Potatoes

Name: Scalloped Potatoes
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 tablespoons, unsalted butter; 1 , medium onion, minced (about 1 cup); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 tablespoon, chopped fresh thyme leaves; 1 1/4 teaspoons, table salt; 1/4 teaspoon, ground black pepper; 2 1/2 pounds, russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (see photos below); 1 cup, low-sodium chicken broth; 1 cup, heavy cream; 2 , bay leaves; 4 ounces, grated cheddar cheese, shredded (1 cup)

83 comments

Appears in Cook's Illustrated March/April 2003

Classic scalloped potatoes are great for the holidays. This much-quicker version is perfect for a regular Tuesday night dinner, too.

SERVES4 to 6

TIME1 hour

WHY THIS RECIPE WORKS

We wanted a lighter, quicker scalloped potato recipe for weeknight dinners. Although we used traditional russet potatoes to form tight, cohesive layers, we used a 50:50 ratio of canned chicken broth and heavy cream to offset the heaviness o...

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