Scalloped Potatoes¶

America’s Test Kitchen
Serves 6

Grated Parmesan cheese can be substituted for the shredded cheddar.

• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 2 garlic cloves, minced
• 1¼ teaspoons salt
• ¼ teaspoon pepper
• 2½ pounds russet potatoes (5 medium), peeled and sliced ⅛ inch thick
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 4 ounces cheddar cheese, shredded (1 cup)

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

Discard the bay leaves. Transfer the mixture to an 8-inch-square baking dish. Gently press the potatoes into an even layer and sprinkle the cheddar over the top. Bake until the cream is bubbling around the edges and the top is golden brown, 15 to 20 minutes. Let cool for 10 minutes before serving.